Friday, January 15, 2010

Recipe - Risotto with Kale

(Photo: Risotto with Kale)

Here is a easy and delicious Friday night dinner (good for any night, too!). I don't usually buy mixes, but my mother is a fan of her local Costco and occasionally purchases something "fun" for us. Thus we have been the recipient of a large container of risotto containing dried tomato pieces and many additional herbs (bonus - no added salt or sodium!).

I made the risotto per directions, using vegetable broth already in my refrigerator (supplemented with additional water and a teaspoon or so of Better than Bouillon vegetable broth concentrate, also in my refrigerator), thawed and diced about 4 ounces of chicken meat (from a local farm Back Forty Acres) and also added several handfuls of frozen kale (crushed into small pieces while still frozen in the ziplock bag), and ~ 1-2 ounces of freshly grated parmesan cheese.

As a main dish, this amount made more than enough for 2 people and easily would have made a side dish of 4-6 servings.

Serve with a glass of iced tea or red wine, an additional vegetable serving, some fresh fruit or a fresh green salad and dressing.

(Easy, quick, delicious, beautiful, frugal, and healthy - win, win, win, win, win, and win!).

Where kale is more than decoration on my plate!

Diana Dyer, MS, RD


Shayne said...

I cry for kale almost every day now, I miss the stuff so much and the spinach here taste funny so i use it rarely

Diana Dyer said...

Are there any native greens in Mexico? I remember Warda talking about the greens that she and her mother would just "go harvest" in the oountryside of (oh dear, I'm blanking on her home country), is it Algeria? I feel lucky to have so much kale (and other greens) still available from our farmers' hoop houses and also frozen in my freezer! We're looking forward to having you and your family "back home". :-)

Anonymous said...

Just discovered your blog. I'm inspired. Kale is my friend.