Kale is the amazing little veggie that could. Although it looks more like a lettuce, it is actually a form of cabbage. Like its relatives broccoli and brussel sprouts, kale is high in beta carotene, vitamin K and vitamin C.
During World War II, the cultivation of kale was encouraged with the Dig for Victory Campaign. Victory Gardens, as they were called, were popular in the U.S., Britain, and Canada because of the lack of some foods due to rationing. The war efforts put a great deal of pressure on the public food supply, so Victory Gardens were a great alternative.
There is nothing more satisfying than growing your own food. Unfortunately, we haven't been growing anything in our little garden this summer. So I grabbed myself a big bunch of delicious kale at the market and whipped up a delicious garden fresh meal. This dish is so simple and really lets the flavor of the kale come through. Enjoy!
Sausage with Kale and Peppers
4 sausages (chicken or pork), sliced
1 pound fresh kale, coarsely chopped
1 medium onion, julienned
1/2 red pepper, julienned
1/2 green pepper, julienned
1/2 yellow pepper, julienned
2 tbsp butter
1/2 cup chicken broth
salt and pepper to taste
In a large skillet, melt butter on medium high heat. Add onion and peppers and saute until slightly transparent. Add sausage and saute until almost cooked through. Remove onions, peppers and sausage from pan.
In the same pan, add chicken broth and kale. Cover and let cook for 5 minutes. Uncover and cook for 3 - 4 minutes. Add sausage, peppers and onions and cook for another 3 - 4 minutes.
When is a not-so-great bottle of wine a great thing? When you need to make some gravy! (Don't let this stop you from having a glass of this not-so-great wine while you cook.)
I'm not even going to wax poetic about this recipe. It is just good. Plus, it is super quick and easy.
Turkey Breasts with Mushroom Gravy
2 turkey breasts
2 cups mushrooms, sliced thick
1 clove garlic, minced
4 tbsp butter
1 tbsp flour
1/2 cup chicken broth
2 tbsp red wine
salt & pepper to taste
4 cups water
3 tbsp salt
1 tbsp oregano
1 tbsp thyme
1/2 tbsp cinnamon
In a large container, combine all brine ingredients. Add turkey breasts to brine and let sit in the fridge, covered, for 2 to 6 hours.
Remove turkey breasts from brine and rinse in cool water. Cut into 1/4" slices. Heat a large non-stick skillet or griddle over medium high heat. Do not grease the skillet. Brown turkey slices in both sides, 3 to 5 minutes.
Remove turkey from skillet. Add 2 tbsp butter to the skillet. Saute garlic and mushrooms until browned lightly browned. Remove from pan and add 2 more tbsp butter. Lower heat to medium. When butter starts to bubble a little, add flour and whisk until creamy and bubbly at edges.
While whisking constantly; slowly add wine and chicken stock a little bit at a time, allowing it to thicken slightly bfore adding more each time. Salt and pepper to taste and add mushrooms and garlic to gravy. Cook for another 2 - 4 minutes on low heat.
Pour gravy over turkey (and mashed potatoes; you DID make mashed potatoes right?!) Enjoy!