Recipe for Cauli-Kale "Surprise"

Have you ever had colcannon?  It's mashed potatoes and cabbage, of Irish roots I believe.  There was a restaurant in San Francisco that served it frequently and I grew to love it-made me feel less guilty about eating potatoes!


When I was on the South Beach diet, a favorite was South Beach "Surprise", mashed cauliflower with Laughing Cow cheese.  We still eat a lot of it.  Mr. ELEB likes it and it is one of the only ways I'll eat cauliflower.  I have roasted some from time to time and can eat that.  Oh, and I love cauliflower soup! And I loved the cauliflower sformato I made a while ago.  OK, I guess I like cauliflower.


So, all that by way of introduction of how I came up with this recipe.  I had a head of cauli and some kale.  I had Laughing Cow, but opted instead to use herbed goat's cheese.


This was a hit and I'm sure it would be good with cabbage too.  Or spinach for that matter.  If you're on South Beach, use the Laughing Cow but if not, the goat's cheese in here is divine!  Who needs potatoes!?

Time: 25 minutes

Yield: 6 servings

Ingredients:

·         1 medium cauliflower, cut into small florets

·         1 ½ cup chopped kale

·         2 oz. herb and garlic goat’s cheese (or plain goat’s cheese, or Laughing Cow)

·         Salt and Pepper to taste

Method:

·         Cook cauliflower in boiling water until softened about 20 minutes.

·         Steam kale for about 1-2 minutes while cauliflower cooks.  Drain well.

·         Mash cauliflower and cheese together until smooth.

·         Add drained Kale.

·         Taste for seasoning and add salt and pepper as needed.

We had this with some bison burgers.  I think it would be really good with roasted chicken too!  Try it and let me know what you think.


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Recipe for Asian Kale Salad

Love your greens?  Not so much for me, but I know they are good for me so I do try. I picked up some kale mix to go with a chicken I was roasting, thinking I would do something like my Asian Chard Salad.  It turned out quite nicely with the crunchy kale lightly dressed with a sesame, rice vinegar, olive oil dressing.  Hope you'll give it a try!

Time:  5 minutes plus resting time

Yield:  6 servings

Ingredients:

• 4 cups packed chopped kale mix (kale, carrots, purple cabbage)


• 1/4 cup olive oil


• 4 TBSP toasted sesame oil


• 1/4 cup rice wine vinegar


• 2 TBSP black sesame seeds


• 1 TBSP agave


• Salt and pepper to taste

Method:

• Mix oils, vinegar, sesame seeds, and agave together.  Add salt and pepper to your taste.


• Pour over kale mix and massage in with hands.


• Refrigerate for 30 minutes up to 1 day. (It holds up well)


• Remove from fridge a few minutes before serving.

Do you eat your greens?  What's your favorite?


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