Kale Salad (SoCal)

How to eat kale raw AND LIKE IT. Try my salad idea.

Pippy's Kitchen Kale Medley The ThirdKale Medley Salad The Third (SoCal Version)

Kale Salad The Third

I can’t get enough chopped kale these days.  I never thought I’d love it as much as I do.  I have no idea if it is related but I am sleeping like a ROCK so soundly.  Must be the kale. 🙂

This salad is built from Farm Fresh To You and Trader Joe’s produce.

I chop my lettuce a little larger to slow my husband down.  I’ve watched the speed he can inhale food and I’ve noticed there is NO WAY he can snarf down a salad I build.  My secret is the lettuce leaf size.  Beware:  bitching and moaning about leaf size is inevitable…but it is worth it!  We need to SLOW DOWN and chew our food whether you agree on it or not.  

Servings: 4-6

Ingredients
5 giant lacinato kale leaves, remove the stem from leaf and chop into small bits
1 head of lettuce, chopped larger than bite size
2 Persian cucumbers, chopped like nickels
2 carrots, chopped like nickels
2 celery stalks, chopped like nickels
1 red tomato (cut into bite size chunks)
10 cherry tomatoes (added last to each plate, 3 each)
1 small avocado (added last, halved and sliced)

Directions
Cut your lettuce and kale, toss it together and place in fridge in its own bowl (to chill).

While it’s “chillin’” cut the remaining vegetables (aka The Medley) except for the cherry tomatoes and avocado.  

Serve the bed of greens on the bottom and the medley on top for each plate/giant bowl.

Add the avocado and cherry tomatoes (optional).

Dig in!!

DRESSING?

Yes please!  

I spoon regular hummus throughout my salad (about ¼ cup) and blend it all together.  YUM!  Add your dressing as desired.

Randy has his salads dry, adding tons of cracked pepper.  He also added black beans to his (about ¾ cup).

Nutrition Info per serving (about 2 cups)
Calories 110 kcal
Fat 4g
Carbs 16g
Protein 4g

Packed with Vitamin A, C, Calcium and Iron.   See the My Fitness Pal recipe – click here.

Hearty Italian Vegetable Stew

The Finished Stew
The Finished Stew

InstantPot Pressure Cooker
Vegan, Vegetarian, Low Fat, Protein Packed

Hearty and delicious.  Pair with a warm cornbread or salty tortilla chips!

Ingredients

Stage 1
1T water
6 garlic bulbs chopped
1 onion peeled and chopped
5 celery stalks chopped (tops included)
parsley-thyme-oregano-basil-red-pepper-spices
Stage 2
64oz of vegetable broth
1T parsley
1t thyme
1t oregano
1t sweet did basil
1t crushed red pepper (double if you want this super spicy)
lacinato-kale-chopped
Stage 3
3 carrots chopped
3 yellow potatoes with skins on, diced to bite size

1 small can/cup Great Northern beans
4 giant Lacinato kale leaves, sliced to small strips
3 cups of broccoli florets (bite size)
1 cup of frozen sweet corn
stew-before-pressure-cooking

Directions

IMPORTANT: Prepare ALL of your ingredients before you begin.

Press ON Saute Mode, add Stage 1 ingredients.
Toss around to get water spread evenly.

Turn Saute Mode OFF.

Add Stage 2 ingredients.  Stir to combine everything.

Add Stage 3 ingredients continuing to stir.

Turn ON Manual Mode, set to HIGH PRESSURE and 10 minutes.

Be sure the release valve is CLOSED.

InstantPot turns on by itself with beeps.  The pressure will build up.  Once it does the “10 minutes” begins.  It will beep when the 10 minutes is up (just enough time to clean up my kitchen, floors swept and mopped or dishwasher unloaded).

You could even use this time to bake HOME MADE CORN BREAD!  See that recipe here.

You can manually release the pressure (USE AN OVEN MIT – IT IS EXTREMELY HOT).  I normally lay a hot pad or towel loosely over the release valve so the steam doesn’t hit the ceiling (which it will).  Let the steam go until the valve pin next to it drops.  You cannot open the lid until that pin drops.

Open and stir.

Serve.

PDF OF RECIPE:  hearty-italian-vegetable-stew-pages