Kale and White Bean Soup

5 medium-sized red potatoes, cut into bite-sized chunks
2 carrots, diced
2 stalks celery, diced
1 onion, diced
2 cloves garlic, minced
1 14-oz can whole peeled tomatoes, diced and liquid reserved
1 14-oz can cannellini beans, rinsed
1 large bunch kale, stems removed, leaves shredded into small pieces
7 cups water
salt and pepper to taste
2 T. olive oil

1. Heat the oil in a large soup pot over medium heat.
2. Add the onions, celery, carrots and garlic and saute for about 10 minutes until softened.
3. Add the tomatoes and a dash of salt. Cook until flavors begin to caramelize.
4. Add the potatoes, beans and water. Bring the soup to a boil, then reduce heat and simmer until potatoes are tender (about 10 minutes).
5. Add the kale and cook for another 2-4 minutes more, until the leaves are wilted and softened.
6. Serve hot and enjoy!

Greens n Beans

Greens 'n' Beans
Recipe courtesy Aarti Sequeira

Prep Time:15 minInactive Prep Time: -- Cook Time:10 min
Level:
Easy
Serves:
4 servings
Ingredients
1/2 cup plus 1 teaspoon extra-virgin olive oil
1 large bunch kale, leaves stripped off stems
1 clove garlic, smashed
1/4 cup whole, skinned almonds
2 cups loosely packed fresh cilantro leaves and soft stems
1/4 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons water
1 (15-ounce) can great Northern beans, drained and rinsed
Directions
Warm 1 teaspoon of olive oil in a large skillet over medium heat until shimmering.

Meanwhile, wash the kale but don't dry the leaves too much. Rip the leaves into smaller pieces if you wish, but I like leaving them whole. Add the kale to the skillet - watch out, it will splutter. Toss with tongs and immediately cover and lower the heat.

Meanwhile, make the cilantro pesto. In a small food processor, whizz up the garlic, almonds, cilantro, salt, pepper, remaining 1/2 cup olive oil, and water until smooth.

Remove the lid and check the kale; the leaves should be tender. Add the beans and cilantro pesto and toss. Taste and adjust seasonings, and then cook another 5 minutes until warmed through. Serve and feel good about all the greens you're eating!

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_521618_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Salt and Vinegar Kale Chips

Salt & Vinegar Kale Chips
Amy (amylz)
From The Cleaner Plate Club by Beth Bader & Ali Benjamin

1 bunch kale, 6 to 8 stems or 12 ounces
2 tbsp olive oil
2 tsp balsamic vinegar (*I used regular white vinegar because I was going for a salt & vinegar chips flavour from my childhood thing – it was subtle, but nice!)
kosher salt

1. Preheat oven to 350 degrees F.
2. Wash the kale, dry thoroughly in a salad spinner, and tear into bite-size pieces. Toss in a large bowl with the olive oil and balsamic vinegar, if desired. Rub the leaves to make sure each gets a coating of oil so they crisp up well. Oil a baking sheet. (*I forgot this step, and there was plenty of oil to prevent sticking without it).
3. Place the kale in a single layer on the baking sheet. Sprinkle with kosher salt to taste. Bake for 6 minutes, then stir and turn kale, and bake for 6-9 minutes longer. Remove crisp pieces as they are done to prevent burning and allow remaining kale chips to get even heat. (*in order to do a single layer, I needed two baking sheets. A single layer is important for crispy results, rather than steaming them. By using 2 sheets I avoided the need to remove crisp pieces as they were done, and the kale was crisp after about 9 minutes total). 

Savory Bean and Spinach Soup

Savory Bean and Spinach Soup

Makes: 6 servings

Ingredients
3 14-ounce cans vegetable broth
1 15-ounce can tomato puree
1 15-ounce can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves
Finely shredded Parmesan cheese

Directions 
1. In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours.
3. Just before serving, stir in spinach or kale and sprinkle with Parmesan cheese.

Nutrition facts per serving: 150 calories, 9g protein, 31g carbohydrate, 3g fat (1g saturated), 8g fiber