LCHF Sauteed Kale Recipe and Tips on Cooking Kale



Check out the ribs on that baby.

I am all about the kale, people.  

Check out these recipes that I found online for Kale (chips), Kale (salad), and More Kale (sauteed).  Last night I made sauteed kale - I just winged it.  It was a success! 

Here are a couple of pointers for cooking kale: 

This plant is tough.  The ribs of the leaves are just not going to break down with fast cooking methods like a sautee, so they have to go.  I bought a whole bunch of kale yesterday, and just used the top leaves of the bunch (essentially, giving it a 6" haircut or so).  I removed the ribs, rolled the kale and did a fine chiffonade.  This is a good technique for getting very thin kale ribbons.  I gave the ribbons a quick rinse with tap water, shook out the excess water, but left some drops clinging to the leaves.  The extra moisture helped the kale steam when they it was first added to the hot pan, softening the plant a bit.  When the water evaporated (pretty quickly), the kale fried up in the buttery goodness that was in the pan. Yummy.

Here's my quickie recipe:

Kate's Sauteed Kale

Ingredients:

• 1 tbsp butter
• 1 tbsp olive oil
• 1/2 tsp chili flakes
• 1 clove garlic, finely minced
• 3 cups of kale, chopped into a fine chiffonade

  1/2 tsp lemon zest
• 1 tsp salt (or to taste)

Directions:

1. Melt butter and olive oil over medium-high heat in a large skillet.
2. Add chili flakes and garlic to the melted fat, and cook until garlic is softened but not brown.
3. Add kale to pan, and toss to coat in the melted fat. 
4. Add lemon zest and salt to kale, and toss to combine.
5. Sautee kale for 3-5 minutes.  The kale should be vibrant green, and slightly softened.  Serve!

I served this kale with garlic-y, parmesan crusted, butter fried, wild-caught haddock.  It was really delicious! 

Recipe: LCHF Buttery Garlic and Sharp Cheddar Biscuits

Success! 

I made garlic and cheese biscuits on Sunday, and they turned out buttery, delicious and all-around amazing!  The recipe made exactly nine good-sized biscuits (using my 2 oz scooper).  Best part of all, these biscuits weigh in at about 1 net carb per biscuit. 

I used one biscuit to make a sausage, egg and cheese sandwich (which was great), and the rest I crumbled and set aside to use in a stuffing for roasted chicken.  The coconut flour gave the recipe a true biscuit texture, with plenty of body and good crumble.  Thanks to the copious quantities of butter, garlic, and cheese, you couldn't taste the coconut flavor very much - even my husband liked them (and he is not a coconut fan). Quite simply, these were to die for, and I consider this recipe one of my top LCHF recipes to date.  I am now trying to think of several recipes that I miss where I can switch them in for traditional bread.  Here's the recipe:

Buttery Garlic and Cheddar Biscuits

Ingredients

• ¼ cup butter, melted and slightly cooled
• 1/3 cup sifted Coconut Flour
• 4 eggs
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon baking powder
• 1 cup sharp cheddar cheese, shredded

Directions

1. Preheat oven to 400 degrees. 
2. Line a cookie sheet with foil, and grease.
3. Whisk together eggs, butter, salt, and garlic powder.
4. Add coconut flour and baking powder and whisk until there are no lumps.
5. Fold in cheese.
6. Drop batter by the 2 oz scoop onto greased cookie sheet.
7. Bake for 15 minutes, or until lightly browned. 
8. Let cool in pan for 5-10 minutes before removing and serving.  Make sure that biscuits are completely cool before storage or they won't stay crisp!

What Do I Do With All Those Green Tomatoes!?

...and why don't they RIPEN during the SUMMER, like they're supposed to? 

Check out this tasty looking recipe I found online for Sugar Free Green Tomato Relish, at the FarmGirlFare blog (which is phenomenal, by the way!!) 

My plan is to follow the recipe with 1/2 the apple cider vinegar, and add some whey to lactoferment the relish.  You know me, Nourishing Traditions, and kitchen experimentation ;)

I knew I bought that 12-pack of mason jars for a reason! 

("Um, Kate, they only sell them in 12-packs...")

I'm a Renegade and So are You

Do you love high quality butter, grass fed meats, and raw and fermented food?  

Then you just might be a food renegade.

In related news, we took a trip this weekend to Karabin Farms in Southington, Connecticut.  They raise their own hormone free and fantastic livestock and have fresh, local dairy and eggs.  We had their handmade italian pork sausage.  OMG!  So good!  (They also have amazing produce, pick your own apples, hayrides, etc. and are very family friendly).

I called today to confirm and they have soup bones at $2/pound and beef shanks at $2.95 per pound - all organic, grass fed and hormone free.  Soup's on!  Recipes to follow!