I suppose you can tell by now that I am a huge fan of kale. We always have at least two bunches of kale in fridge at all times and I throw it in everything. Looking back at the non-dessert recipes I’ve posted, they almost all include kale. Who knows, maybe I’ll find a way to fit kale into some dessert recipes too! Any ideas?
I generally try to limit my consumption of meat substitutes, both because they are generally very processed and because I am generally not a fan. Field Roast may be the one exception–all of the ingredients are recognizable. I don’t use it in dishes frequently, but there is one dish I like to make that hits the spot–’field roast and kale’. This emerged as a desperation lunch one day when I realized that literally the only thing in the fridge to eat was field roast and kale. I was so hungry and just chopped everything up, threw it in a pan, steamed it up and was eating 5 minutes later. One good thing about field roast is the protein content. If you’re feeling at all protein-deprived, one field roast sausage has between 21 and 26 grams of protein (depending on the flavor you buy). You’d have to eat 4-5 eggs to get that same amount of protein. And field roast, of course, doesn’t have any cholesterol. Plus, they’re made right here in Seattle, so it’s supporting a local company.
Usually I make this dish with either the ‘apple-sage’ or the ‘italian’ field roast, but this time I noticed that there was a new flavor at the grocery store–’frankfurters’:
2 cups kale, chopped
1 field roast sausage (flavor of your choice)
salt & pepper
Chop up the kale and field roast.
Put the kale and field roast in a large pan with a splash of water (just enough to lightly cover the bottom of the pan). Add a sprinkle of garlic powder, salt and pepper to taste. Cover and let steam for about 5 minutes, stirring occasionally. I like to cook the kale only slightly and heat the field roast just enough to warm it all the way through. If you like your kale more cooked, simply cook it longer.
This meal has lots of vitamins and protein and is so easy to make and satisfying to eat. What are your go-to meals that are packed with nutrients (raw or cooked)?
Any ideas for incorporating kale into desserts?