From Garden to Table - Kale with Roasted Sweet Potatoes, Quinoa, Dried Cranberries, and Pumpkin Seeds

Jun 2

Jun 2 From Garden to Table - Kale with Roasted Sweet Potatoes, Quinoa, Dried Cranberries, and Pumpkin Seeds

I have never known a vegetable as popular and fashionably current as kale. It is a favorite feature among fitness, gardening, and recipe bloggers. Growing up, I thought kale was just an ornamental garnish that got thrown away after the party platters were eaten or put away. Actually, kale has been around as early as the middle ages in Europe. Thanks to the colonists, we now enjoy this power-packed, nutrient-dense super food. Among its many benefits, kale is rich in Vitamins A, C, and K. It has zero fat, low in calorie and high in fiber. It is filled with powerful antioxidants to keep those free radicals at bay. It is also a great cardiovascular support and anti-inflammatory food.

I like that kale is so versatile where you can enjoy all its goodness in your salads, soups, side and main course dishes, smoothies, snacks, and even desserts. It is easy to grow and a very prolific plant. My favorite is the Tuscan variety, also called Lacinato or Dinosaur kale. Aside from its beautiful deep blue-green color and attractive embossed texture, its earthy flavor pairs so well with other fruits, vegetables, meats, and spices.

So eat, drink, and savor your kale. But as in all good things, moderation is key. Too much of everything is not good for you. If you are on blood thinners or have kidney problems, check with your doctor to find out how much kale you can enjoy.

So move over Spinach. We have a new Queen of Greens!

Kale with Roasted Sweet Potatoes, Quinoa, Dried Cranberries, and Pumpkin Seeds

Ingredients

2 sweet potatoes, peeled and cubed
1 c. dried quinoa, cooked according to instructions
About 12 Lacinato (Tuscan/Dinosaur) kale, sliced into bite-size pieces (Make sure to remove the spine.)
1/2 c. dried cranberries
1/4 c. raw pumpkin seeds
1 Tbsp. balsamic vinegar
5 Tbsp. extra-virgin olive oil
Maldon or celtic salt
Freshly ground black pepper
1/2 c. crumbled feta (optional)

Directions

1. Preheat oven to 350° and cover a baking sheet with parchment paper. Put sweet potatoes in a bowl then drizzle with 2 tablespoons olive oil. Season with salt and pepper. Toss to coat and arrange sweet potatoes on the baking sheet. Bake for about 30 minutes until golden and tender.

2. Meanwhile, combine quinoa and 2 cups of water in a medium saucepan. Bring to a boil. Reduce heat to a simmer, cover and cook until all the water is absorbed for about 10-15 minutes. When done, the grain looks soft and translucent, and the germ ring will be visible along the outside edge of the grain.

3. In a large bowl, combine kale, quinoa, sweet potatoes, cranberries, pumpkin seeds, and feta cheese. Mix balsamic vinegar and remaining 3 tablespoons olive oil. Drizzle vinaigrette over salad, tossing gently. Season with salt and pepper to taste.