There are kids named “Kale,” and it’s not their nickname. Specialty fast food restaurants prominently feature locally grown kale. Some people are panicking about a pending kale shortage. Other people—unaffected by the news of a shortage—casually blitz kale into smoothies, simmer with smoked meat, toss with salads, and more. People can’t get enough of this trendy green.
Julia Mueller feeds rapacious appetites demanding kale with her new cookbook, Let Them Eat Kale. She writes a food blog at TheRoastedRoot.net, in which she shares nutrient-rich, healthy, and flavorful recipes that are easy to make. Mueller first started incorporating kale in stir-fries and scrambled egg dishes. Then she “hid” kale’s sometimes bitter, raw taste by blending it into smoothies, soups, and salsa. Over time, Mueller learned about kale’s powerful nutritional benefits—one cup equals to 100 percent of the daily value of vitamins A, C and K, and it’s low in calories, high in fiber, and fat-free—as her love for kale grew.
Let Them Eat Kale features some fantastic recipes, like a Zucchini, Kale and Sage Frittata, Thai Chicken Chopped Salad, and a buttery, crispy, sautéed Kale Crostini with Beet and Kale Pesto. (Not to mention a few delicious kale smoothies.) The breakfast recipe to love is her Chorizo, Potato, and Kale Hash. It’s a sweet and savory dish, in which eggs are poached on top. If the vegetables are prepared the night before, this morning dish is a time savor. Scroll down to get the recipe.
Instead of wasting money at expensive restaurants featuring kale, try one of Mueller’s various kale recipes in Let Them Eat Kale. Kale’s a trendy green that’s here to stay; Let Them Eat Kale is your chance to master using it.
Chorizo, Potato, and Kale Hash
- 2 Tbsp olive oil*
- 2 cups jewel yam, chopped into ½" pieces**
- 1-½ cups chopped red onion
- ½ lb ground turkey or chicken chorizo
- 4 cups tightly packed chopped Russian red kale
- 4 to 5 large eggs for serving
In a large skillet, heat oil to medium and add the chopped yam.
Sauté for 3 to 5 minutes before adding the red onion. Continue to sauté until veggies are softened, about 10 minutes.
Add the ground chorizo and continue sautéing until chorizo is cooked all the way through, about 5 minutes.
Add the chopped kale leaves and cover skillet to allow kale to soften and cook.
Once wilted, stir kale into the hash and serve with over-easy, fried, or poached eggs on top!
*You can also use russet or red potatoes.
About the Author
Sanura Weathers is the author of a sweet, savory, buttery, green and healthy food blog at MyLifeRunsOnFood.com. Her recipes strive to use seasonal and locally-grown ingredients found at the farmer’s market. Using her experience as an online content manager/editor, food writer, social media manager and graphic designer, Sanura creates a visually appetizing food blog redefining comfort and traditional recipes with a healthy twist.