Kale Salad with Asian Flavors


1 bunch kale, stemmed and cut into bite-sized pieces

2 cups thinly shredded cabbage

4 carrots, either grated or cut into small, thin rounds

¼ cup or so of crushed peanuts or cashews

freshly ground black pepper to taste

Sesame-Ginger Salad Dressing (recipe follows)


In a large serving bowl, sprinkle a pinch of salt on the kale and a drizzle of olive oil, massage the kale with your hands, until it become tender; make sure to stop before it gets mushy.

Combine kale with the remaining ingredients in the serving bowl. Toss together with the dressing and serve.


½ cup olive oil

¼ cup balsamic vinegar

2 teaspoons low-sodium soy sauce

2 cloves garlic, minced

2 tablespoons brown sugar or honey

2 tablespoons ginger, peeled, minced

1 teaspoon toasted sesame oil

2 tablespoons water


Whisk all ingredients together except the water. When completely emulsified, whisk in the water. Ready for dressing the salad!

Kale Fried Rice


3 Tbs. olive oil, divided

half an onion, thinly sliced

1 red bell pepper, cored and thinly sliced

1 bunch kale, ribs removed and chopped

4 garlic cloves, minced

½ tsp. fresh minced ginger (or ¼ tsp. ginger powder)

2 eggs, whisked

2 cups cooked brown rice

2 Tbs. low-sodium soy sauce

1 tsp. toasted sesame oil (optional, but recommended)

½ cup cashews, toasted



Heat a large skillet or wok over medium heat; when hot, add 1 Tbs. olive oil.  Add the onion and pepper and cook until soft and starting to brown, about 6-8 minutes, stirring occasionally.  Stir in the kale, garlic, and ginger and cook until kale wilts, about 3-5 minutes.  Remove vegetables from pan and set aside.

Add another 1 Tbs. of olive oil to the skillet; once hot, add the whisked eggs and stir constantly to break apart as they cook for about 1 minute.  Add eggs to the set aside vegetables.

Turn up heat to high and add the remaining 1 Tbs. olive oil.  Add the rice to the skillet, tossing to coat, then cook for 1-2 minutes without stirring to brown.  Stir, then cook for another 1-2 minutes to brown further.  Reduce heat to low, then add back to the pan the eggs and vegetables.  Add the soy sauce and stir well; cook until heated through, stirring occasionally.  Stir in the sesame oil, then remove from heat and stir in cashews.  Serve immediately.

Irish Potato-Kale Soup


1 Tbs. olive oil

2 Tbs. butter (or 2 additional Tbs. olive oil)

1 c. diced onion

4 c. chopped kale (remove large ribs before chopping), or 4 c. sliced cabbage, or a mixture of each

4 c. peeled, diced Russet potatoes (about 3 pounds)

4 c. low-sodium chicken broth (or mildly flavored low-sodium vegetable broth)

2 c. water

2 bay leaves

1 tsp. salt

⅓ c. heavy cream

freshly ground pepper, to taste

4 green onions, thinly sliced



Heat olive oil and butter in a large stockpot over medium heat.  Add the onions and cook until translucent and starting to brown, about 1-2 minutes, stirring occasionally.  Add the kale (and/or cabbage) and cook for another 1-2 minutes, stirring occasionally.  Add the diced potatoes, chicken broth (or vegetable broth), water, bay leaves, and salt.  Increase heat to bring to a simmer.  Cook until potatoes are softened and starting to fall apart, about 20 minutes.  Remove from heat and add the heavy cream, along with freshly ground pepper to taste.  Stir in the sliced green onions.  Add more salt to taste, if needed.  Remove bay leaves before serving.