Tag Archives: kale recipes

Tomato and Freekeh Soup with Chorizo and Kale

As I continue my discovery and education regarding ancient grains, I stumbled on freekeh, actually cracked freekeh. It seems that freekeh ,serving for serving, actually has more protein and twice as much fiber as quinoa. Please note that if you need to eat gluten free, freekeh would not be the ancient grain for you. Cooked cracked freekeh tastes much like rice. Tomato and Rice soup was my initial inspiration for the recipe. This soup is hearty and can be served as a meal. The taste of chorizo is enhanced by the smoky paprika.  Using chicken chorizo lowers the fat in the recipe. The combination of smoky, sweet and nutty is delicious! Enjoy!

From by the bay wishing you smoky food memories!




  1. is a type of ancient wheat grain. The wheat is harvested young and green. This wheat is roasted over an open fire, the straw and chaff are burned and rubbed off. The grain on the inside is too young and moist to burn, so what you’re left with is a firm, slightly chewy grain with a distinct flavor that’s earthy, nutty, and slightly smoky.

Freekeh has several health benefits. Freekeh is low in fat and high in protein and fiber. Freekeh is high in iron, calcium, and zinc, and acts like a prebiotic, promoting the growth of good bacteria in your digestive system.

Tomato and Freekeh Soup with Chorizo and Kale

Serves 8


  • 4 chicken Chorizo sausages, approx. 12 ounces, sliced into 1/4 inch thick rounds
  • 2 tablespoons extra-virgin olive oil
  • 3 large leeks, white and light green parts only, halved lengthwise, rinsed well and thinly sliced
  • 2 medium cloves garlic, finely chopped
  • 2 teaspoons ground cumin
  • 13 ounces canned tomatoes puree
  • 14 ounces cherry tomatoes
  • 10 cups low-sodium chicken broth
  • 1 cup cracked freekeh
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika
  • 4 cups lacinato/tuscan kale, stemmed and chopped
  • 2 teaspoons fine sea salt
  • 1 teaspoon freshly ground pepper


In a stock pot heat 1 tablespoon of oil and saute the sliced chorizo over medium-low heat, stirring occasionally, until the pieces start to brown, about 5 minutes. Set aside in a bowl. Add remaining tablespoon of oil to the pot. Add leeks and cook, stirring frequently, until just soft approximately 4 minutes. Add garlic, cumin and freekeh. Cook for 1 minute. Add tomatoes and cook, stirring frequently, for 2 minutes. Add broth and sweet and smoked paprika; bring to a boil. Reduce heat to a simmer, partially cover and cook for 20 minutes, until freekeh is cooked.  Add kale, salt, pepper and the reserved chorizo; cook, stirring, until the kale is wilted about 5 minutes. Adjust salt and pepper for seasoning. Serve warm.

Kale, Garlic, Mushroom and Ricotta Salad

I know , what another kale salad ? Yes, because this is a great one., one that you will want to eat again and again…. using baby kale greens , sauteed mushrooms , crispy garlic and shredded ricotta salada. Healthy and delicious, it doesn’t get better than that!
From by the bay, wishing you yummy kale food memories!
blog kale mush salad
Kale, Garlic, Mushroom and Ricotta Salad
Serves 4

5 ounces baby kale, spinach and mixed greens, cleaned
1 large garlic clove sliced in thin slivers
2 tablespoons olive oil
4 ounces mixed mushrooms
1 ounce ricotta salada, shredded
4 tablespoons olive oil
2 tablespoons sherry vinegar
fine sea salt and fresh ground pepper to taste
Prepare dressing in a small bowl adding olive oil and vinegar. In a large bowl place greens and add dressing. Toss greens gently in dressing with hands. Season with salt and pepper and mix again. Place greens on a platter. In a small pan heat 2 tablespoons olive oil and saute the garlic. Fry until garlic is brown on one side and turn to brown on the other side. This will take less than 1 minute in total. Use tongs to remove from oil and drain on a paper towel.  Add the mushrooms to the same pan with oil and saute until soft about 2 -3 minutes.  Remove from heat and cool. Top salad with mushrooms, shredded ricotta and browned garlic. Serve immediately.

Sauteed Kale with Garlic

Guess what the new spinach is ? Kale! That’s a quote from a recent episode of “Modern Family” when Mitch, just returning from shopping the farmer’s market, asked Cam. Kale, an under appreciated green vegetable is having it’s moment to shine in the food world. I have joined the legion of fans of Kale and have started to make this vegetable a more regular guest on my dinner table and yes it is the new spinach. Mitch is right! I’m sharing two kale side dishes today, one is preparing kale the way I would broccoli rabe and the second is replacing kale for romaine in my favorite Caesar Salad recipe, using a dressing that doesn’t include raw eggs but packs the same taste! So get on the kale bandwagon and try it tonight!

From by the bay, wishing you tasty and new green leaf memories!
blog kale saute
Sauteed Kale with Garlic 
Serves 4
1 1/2 pounds kale, stems and leaves coarsely chopped
1/4 cup white wine
2 tablespoons olive oil
2 garlic cloves, chopped
1/4 teaspoon red chili flakes
sea salt and pepper to taste
Place saute pan on medium heat add kale and wine and cover , stirring occasionally until kale is soft, about 10 minutes. Remove kale and strain off any liquid left. Place pan back on medium heat and heat up oil , add garlic and chili flakes saute a minute then add kale, let cook 2-3 minutes. Add salt and pepper to taste and serve.
This is a great side dish , but I also use this at room temperature on toasted bread top with fresh ricotta and then the kale and lastly a shaving of pecorino cheese or also as part of a pizza topping as just a few other serving ideas.

Kale Caesar Salad

blog kale caesar
Kale Caesar Salad
Serves 4
1 pound kale leaves, coarsely chopped
toasted croutons
large shavings parmesan cheese
1 recipe Caesar Salad Dressing – see below
Salt and Pepper to taste
Place kale in a bowl , mix well, add salt and pepper. Mix again. Top with croutons and using a grater top with large shavings of parmesan cheese. Serve immediately.
You can use the exact recipe using chopped romaine lettuce for a Classic Caesar Salad.
Caesar Dressing for the Faint of Heart ( also known eggless)
7 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon mayonnaise
2 teaspoons anchovy paste
1 garlic clove, minced
1/2 teaspoon black pepper
2 tablespoons grated parmesan cheese
Place all ingredients in a jar with a tight cover and shake well to emulsify. Use for Caesar Salad.

Orecchiette with Cavolo Nero Pesto

blog kale

Many years ago in Florence I discovered cavolo nero. It started when a good friend of mine took me to one of her favorite little places to eat  ” Il Ristorante Cavolo Nero” on Via Guelfa  , translation black cabbage. For many years cavolo nero  was not readily available in the United States. Today,  with kale coming into it’s own as one of the healthiest foods, it’s possible to find. Here in the U.S. it goes by many names such as tuscan or black or dinosaur or lacinato kale. The leaves are a dark blue green and are sweeter and more delicate then other varieties of kale. When the leaves are blanched they become a beautiful vibrant green which makes a wonderful pesto. The pesto can be used as a crostini – topping grilled bread with a littel creamy ricotta cheese , some pesto and a little freshly grated parmigiano cheese or as a  delicious and easy pasta dish. You’ll definitely enjoy the pure simplicity of this pesto as well as the bright color and flavor!From by the bay, wishing you cavolo nero food memories!

blog kale pesto

Cavolo Nero Pesto


2 small bunches cavolo nero, trimmed
2 cloves garlic, peeled and smashed
1 /2 cup extra-virgin olive oil
1 teaspoon sea salt


Bring a pot of salted water to a boil. Add cavolo nero and garlic; cook until bright green, 3–4 minutes. Remove from heat and drain.  Place the cavolo nero and garlic in a food processor; pulse to a purée. Pour in the oil while pulsing to form a pesto; transfer to a large bowl and mix in the sea salt.

blog kale pasta


Orecchiette with Cavolo Nero Pesto


1 recipe Cavolo Nero Pesto
1 pound dried orecchiette
1 cup grated parmigiano-reggiano
1/2 cup grated pecorino
fine sea salt and freshly ground black pepper, to taste



Bring a pot of salted water to a boil; add orecchiette and cook according to package directions. Drain the pasta and add to bowl of pesto. Fold in parmigiano-reggiano and pecorino and salt and pepper. Serve immediately.