This African-inspired soup makes delicious use out of kale or collard greens. If you like peanuts then this soup is for you!
West African Peanut Soup
6 cups vegetable or chicken broth
1 red onion, chopped
2 tbsp fresh ginger, minced
4 cloves garlic, minced
1 tsp salt
1 bunch of kale or collard greens, ribs removed and chopped into 1-inch strips
3/4 cup unsalted peanut butter (chunky or smooth)
1/2 cup tomato paste
1/4 cup peanuts, roughly chopped as garnish
Bring broth to a boil in Dutch oven then add onion, ginger, garlic and salt. Simmer for 20 minutes. In a heat-safe bowl, combine peanut butter and tomato paste. Transfer 1 cup of hot broth to the bowl and whisk together until smooth. Pour the peanut mixture back into the soup and mix well. Stir in kale and hot sauce to taste. Simmer for 15 minutes over low heat.
Serve over rice and garnish with chopped peanuts.
Original recipe found here
Sweet Potato and Kale Balls
Yield: 10-12 balls
2 medium sweet potatoes, peeled and cut into ½-inch pieces
2 tbsp coconut milk
1 cup kale, finely chopped (stems removed and discarded)
1 shallot, finely chopped
1 tsp ground cumin
1/2 tsp granulated garlic
1/2 tsp sea salt
Ground flaxseed, for sprinkling
Preheat the oven to 400ºF/200C. Line a baking sheet with parchment paper.
Place an inch or so of water in the bottom of a medium pot fitted with a steamer basket. Add the sweet potatoes and steam until tender, about 10-15 minutes over medium heat. Transfer to a large bowl. Add the coconut milk and mash until smooth. Stir in the kale, shallot, cumin, granulated garlic, and salt.
Using slightly wet hands, form the sweet potato mixture into 1½ – 2 inch balls. Place the balls on the lined baking sheet. Sprinkle lightly with ground flaxseed. Bake for 20-25 minutes until just firm to the touch but still slightly soft. Cool for at least 5 minutes before serving. Makes 10-12 balls.
Original recipe found here
This salad recipe uses kale, cherry tomatoes and fresh basil. Taste of summer in every bite!
Kale Salad with Chickpeas, Feta, Olives & Basil
4 cups cooked chickpeas
2-3 cups kale, minced
1/3 cup kalamata olives, pitted & minced finely
1/2 cup cubed feta cheese
1 clove garlic, minced
1/4 cup minced red onion (optional)
4 tbsp olive oil
2-3 tbsp red wine vinegar
salt & freshly ground black pepper to taste
1 pint cherry tomatoes
fresh basil leaves
Combine the beans, chopped kale, olives, feta, garlic & red onion (if using) and toss gently together. Stir in the olive oil, red wine vinegar, salt & pepper and adjust to taste. Mix all gently to incorporate the dressing. Halve the cherry tomatoes and toss them in just at the end, reserving a few to leave on top for color. Just before serving, tear a generous amount of fresh basil leaves and scatter over the top.