~ Recipes for Healthy, Happy Holidays

Complement Your Traditional Holiday Meal with These Delicious Side Dishes

Diet is always your first line of defense in staying healthy and enjoying life. Kale and other dark green leafy vegetables contain vitamins and minerals that support bone health, such as calcium, magnesium, and vitamin K.

Try adding one of these delicious side dishes to your holiday menu.

Kale with Root Vegetables Saute
Kale, parsnip, turnip, red potatoes, onion, and garlic
  • 1 bunch green or purple kale
  • 1 medium parsnip, chopped into bite-size pieces.
  • 1 medium turnip, chopped into bite-sized pieces.
  • 2 medium red potatoes, chopped into bite-sized pieces.
  • 1 small yellow onion, diced.
  • 3 cloves garlic, diced
  • olive oil
  • balsamic vinegar
  • dash of pepper
  • water
Clean kale and shop into bite sized pieces. In a large pot add a small amount of water (1/4 - 1/2 inch deep is fine). Bring water to a boil. If you have a steamer place it into the pot at this time. Put the kale, parsnip, turnip and potato into the pot. Then turn down the heat to low boil and cover the pot. In a small skillet, heat 1 - 2 tsp olive oil. Add the onion and garlic and saute until soft. Remove the onion and garlic from the heat when done cooking.

In the meantime, keep an eye on the kale and root vegetables. When the kale is thoroughly cooked and the root vegetables are soft but not mushy turn off the heat. Put the kale and root veggies in a large serving bowl. Add the onions and garlic, a swig or two or three of the balsamic vinegar (depending on how vinegary you like things), pepper to taste and toss everything together. Serve warm. This is especially good served with crusty whole wheat vegan bread or rice or as a side dish. Yum!!! And nutritious too!

P.S. If you don't use a steamer, save your cooking water for use in a soup.
Baked Sage and Kale Conrbread Dressing
Kale, celery, onion, fresh sage, black pepper cornbread, croutons, and broth

Makes about 11 cups
  • 7 tbs butter
  • 3 large ribs celery, chopped
  • 2 med onions, chopped
  • 5 large kale leaves, chopped coarsely (or 6 cups Broccoli Rape', chopped coarsely)
  • 3 tbs chopped fresh sage or 1 tbs dried, crumbled
  • 3/4 tsp salt
  • 1/2 tsp black pepper, coarsely ground
  • Black pepper cornbread
  • 4 cups plain croutons or stale white bread in half-inch cubes
  • 3/4 cups chicken broth or canned low-salt broth
  • 1 large egg, beaten slightly
Melt butter in heavy large skillet over medium heat. Add celery and onions and cook until tender, stirring frequently, about 12 minutes. Add kale or rape' and cook until wilted, about 5 minutes. Transfer mixture to large bowl. Mix in sage, salt and pepper. Add corn bread crumbs and bread cubes to vegetables. Mix stock with egg and stir into dressing.

Black Pepper Cornbread
  • 3/4 cup all purpose flour
  • 3/4 cup yellow cornmeal
  • 1 1/2 tbs sugar
  • 1 tbs double acting baking powder
  • 1/2 tsp salt
  • 1/2 tsp coarsely ground black pepper
  • 3/4 cup milk
  • 1 large egg
  • 2 tbs butter, melted
Preheat oven to 400 degrees F. Butter 8 inch by 8 inch by 2 inch square pan. Dust with flour. Tap off excess flour. Mix together first 6 ingredients in bowl. Mix milk with egg and melted butter in small bowl. Pour milk mixture over dry ingredients all at once. Stir gently with a fork to just moisten dry ingredients (batter will be lumpy). Spoon batter into prepared pan. Bake until light brown and is firm to the touch, about 15 minutes. Cool in pan. Crumble onto a cookie sheet and leave overnight to dry.
Braised Kale Crostini
Kale, Italian bread, olive oil, garlic, red pepper, and broth
  • 12 1/2-inch-thick Italian bread slices (each slice about 2x3 inches)
  • 8 tablespoons olive oil
  • 5 large garlic cloves, 1 halved and 4 minced
  • 1/2 teaspoon dried crushed red pepper
  • 1 pound kale, thick ribs and stems cut away, leaves sliced
  • 3 1/2 cups canned low-salt chicken broth
Preheat oven to 375F. Brush bread slices with 2 tablespoons olive oil; arrange bread on baking sheet. Bake until beginning to color, about 6 minutes. Rub toasts with halved garlic.

Heat 4 tablespoons olive oil in heavy large pot over medium-high heat. Add minced garlic and dried red pepper and stir 30 seconds. Add kale and broth and bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and continue to simmer until kale is tender and broth has evaporated, stirring often, about 15 minutes. Season to taste with salt and pepper. Top toasts with kale. Drizzle with remaining 2 tablespoons olive oil and serve.

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