Strip the kale leaves off the kale and rinse. Create a V shape, with your hand by separating your thumb and first finger. Place the kale stem into the V and you should be able to easily pull the leaves from by sliding the stem through the V. Rip the leaves into small to medium sized pieces. Use a salad spinner to dry. Alternatively, you can put the torn leaves in a Ziploc with a few tablespoons of olive oil to coat.
Spread the leaves out on a cookie sheet and lightly coat with olive oil, using a tongs to distribute the oil. It’s best to cover the pan in a single layer rather than heaping too much on at one time.
Place the cookie sheet in the preheated oven. Set the timer for about 5 minutes and take the kale out. Use a tongs to turn the kale a few times so that it is evenly coated with the olive oil and so that it doesn't burn. Use your sense of smell and if you smell it burning take it out and turn it again.
Turn a few more times until it is crispy but not burnt. The cooking time will be about 15-20 minutes total depending on how much kale you put on the baking sheet and how your oven distributes the heat. Sprinkle with a good quality sea salt to taste.
You can think of the crispy kale as yummy green potato chips!
In large pan, heat olive oil. Add onions and garlic.
When slightly browned, add cans of fish and break up in pieces then add the rest of the vegetables.
Simmer until the zucchini is tender.
Serve on brown rice with a side of broccoli.
https://sharpagain.org/wp-content/uploads/2018/08/fish-stir-fry.jpeg183275sharpagainhttps://sharpagain.org/wp-content/uploads/2018/04/SharpAgainLogo.pngsharpagain2018-08-02 21:16:482018-08-08 13:29:45Quick and Easy Fish Stir Fry
Thoroughly drain the tofu by placing it in a strainer set over a bowl or in the sink. When drained, take it out and place it on several layers of clean dish towels and pat to soak up as much water as possible. Cut into bite-sized chunks.
Empty the coconut milk into a bowl. If it has a cream plug, stir to incorporate it into the liquid. Add the soy sauce and curry powder.
Melt the coconut oil in a large pan. Add the tofu chunks and sauté until brown.
Pour coconut milk mixture over tofu and simmer for 10 minutes.
Add shredded coconut and continue cooking another 5 minutes.
Serve over a cooked grain such as brown rice, bulger or quinoa, with a side of steamed vegetables.
Thoroughly drain the tofu by placing it in a strainer set over a bowl or in the sink. When drained, take it out and place it on several layers of clean dish towels, patting to soak up as much water as possible.
While the tofu is draining, combine the marinade ingredients together in a small bowl and stir until creamy.
Slice the tofu into medium thick slices and lay them in a baking dish.
Pour the marinade over the tofu. Bake in a 350° oven for 25 minutes, turning once.
Serve with a salad or dark greens sautéed in garlic and olive oil.
For an optional garnish topping, chill the coconut milk for at least 15 minutes up to overnight. Remove the lid and scrape out a few TB of the thick cream. Reserve for a garnish at the end. Use the rest of the coconut milk in the recipe.
Sauté the onions in the olive oil until golden brown. Add the pumpkin, ½ of the broth, bay leaf, curry powder, and nutmeg. Simmer uncovered for 15 minutes, stirring periodically.
Let the soup cool slightly and then purée the soup by transferring to a blender or using an immersion blender. DO NOT try to blend the soup in a blender when it is very hot. Add some of the cool broth when blending as needed. Return the soup to the pan and add the rest of the broth, the rest of the coconut milk, salt and pepper. Simmer for 5-10 min.
Top with a sprinkle of toasted pumpkin seeds, chopped chives and/or the reserved coconut cream.
Add broth, lemon juice, rind, and garlic to slow cooker pot. Stir to combine.
Season chicken with salt, pepper and oregano. Add to pot in an even layer across bottom.
Cover and cook on low for 6-8 hours.
Remove chicken from pot and transfer temporarily to a dish. Add the greens and stir to combine. Add chicken back in and let the greens wilt for about 5 minutes. (You may have to turn the slow cooker back on).
Serve with rice.
Note - The easiest way to prepare this dish is with a slow cooker. If you do not have one, you can use a Dutch oven (like Le Creuset – make sure the lid and handle are oven safe) and cook for 3-4 hours at 300° F.
Bonus – Leftovers make an awesome soup! For one leftover breast, ½ cup of rice and 1 ½ cups of greens, I heated up 6 cups of chicken stock dumped it in the leftovers heated them up. Add a dash of lemon juice and a handful of chopped walnuts.
https://sharpagain.org/wp-content/uploads/2018/04/SlowCookerLemonOreganoChickenWithGreens.png296432sharpagainhttps://sharpagain.org/wp-content/uploads/2018/04/SharpAgainLogo.pngsharpagain2018-04-27 12:00:472018-04-27 18:15:38Slow Cooker Lemon Oregano Chicken with Greens