KALE, CORN, AND SWEET POTATO CHOWDER
Kale provides a striking contrast to the smooth consistency of this hearty and satisfying chowder. [This recipe is not one of my creations.]
Provided by Resilient
Categories Chowders
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat the canola oil over medium-high heat in a large pot.
- For three minutes saute the sweet potato, red pepper, celery, onion, and carrots.
- Thoroughly combine the thyme and tumeric with the vegetables.
- Add the vegetable stock (or cold water) and tomato and simmer for five minutes.
- Add desired amount of cayenne pepper.
- In a blender or food processor, blend 3/4 cup of broth from the large pot with the cashews and cornstarch.
- When smooth, pour the contents of the blender into the soup and continue simmering for three minutes, stirring often.
Nutrition Facts : Calories 178.3, Fat 8.4, SaturatedFat 1.3, Sodium 56.4, Carbohydrate 24.3, Fiber 4.3, Sugar 5.9, Protein 5
CORN AND KALE SALAD
Fresh summer side dish that puts kale to good use. Flavored with sweet pineapple juice and zesty Cajun seasoning. Corn and kale often come together in a CSA box as well, so never through that kale away again! You can sub your favorite citrus juice for pineapple juice for a different flavor.
Provided by KatieTries2Cook
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add corn to boiling water and turn off heat. Let corn soak in hot water for 5 minutes. Remove the corn, reserving the cooking water in the pot. Set corn aside to cool before slicing kernels from the cobs into a mixing bowl.
- Return the pot of water to a boil; add kale and 1 teaspoon salt. Boil kale until bright green and tender, about 5 minutes; drain and set kale aside to cool. Once cool enough to handle, squeeze as much liquid from the kale as you can. Separate leaves and add to bowl with corn kernels.
- Stir red bell pepper, pineapple juice, olive oil, salsa, Cajun seasoning, garlic powder, and onion powder into the corn and kale.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 30.7 g, Fat 10.9 g, Fiber 5.4 g, Protein 7.4 g, SaturatedFat 1.5 g, Sodium 653 mg, Sugar 4.5 g
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