Fall Sausage, White Beans, and Kale, by Diane

 

I whipped this up for dinners this week and it was really easy quick and delicious! I had some leftover white wine from a party this weekend and thought to use it here, and this is good alone or with a crusty bread!

Ingredients:

Pre-cooked chicken apple sausage (I got one with bourbon in it too!), sliced into coins

1 can cannellini beans, drained and rinsed

1 large bunch kale, leaves removed and chopped (discard stems)

1 large shallot, thinly sliced

3 cloves garlic, minced

1 cup white wine

1 cup chicken broth

Seasonings: salt, pepper, poultry seasoning, powdered rosemary

Directions:

1. In a large pan, brown sausage over medium heat. 

2. Add in shallots and garlic and a little broth to deglaze the pan and cook until browned. 

3. Add beans and a little more broth, cook for about 2 minutes and add seasonings and stir.

4. Deglaze the pan with wine and remaining broth, bring heat up to a low simmer.

5. Add kale and cook until kale is wilted and liquid is mostly cooked out. 

Warm Grain Bowls, by Diane

These have been on repeat as of late for dinners. They are quick to meal prep and even easier to grab on a busy weeknight. I especially love the combination of flavors and textures, and that it is warm on a cold night! Makes 4 servings

ps- I also love this with arugula too!

Ingredients:

For the bowls:

1 large bunch kale, stems removed and chopped

2 tbsp lemon flavored olive oil

1 tsp salt

4 cups brown rice and quinoa mixture

4 cups diced chicken breast 

4 cups roasted butternut squash

2 cups roasted broccoli (I used my beloved burnt broccoli here)

2 gala apples, diced (I dice these on the spot so they don't go brown)

8 tbsp chopped roasted pecans

8 oz goat cheese crumbles

For the dressing:

2 large shallots, roasted

2 tbsp dijon mustard

4 tbsp EVOO

1/2 lemon, juiced

salt and pepper

1/2 tsp dried thyme

1 tsp honey

Directions:

1. Prep the kale by massaging it well with the salt and lemon olive oil. Set aside in it's own bowl.

2. Roast the squash and broccoli, as well as the shallot, until golden. 

3. Add the squash and broccoli to a bowl with the rice mixture and chicken and set aside on it's own.

4. Blend the roasted shallots with the other dressing ingredients until smooth, sometimes I have to adjust for seasonings or consistency by adding water.

5. When you're ready to eat, in a personal sized bowl combine kale, chicken/rice/squash/broccoli mixture, dressing, and goat cheese. Heat in the microwave for one minute. 

6. Top with diced apples and pecans, mix well and enjoy!

Goddess Bowl, by Diane

 

I created this bowl specifically because of my Flower Child Sweet Potatoes, and I added the remaining ingredients from there. I called it a Goddess Bowl because I felt so damn healthy and glowing when I ate it for dinner tonight! I always see these creative bowls on instagram but avoid them because of all the prep of the ingredients, and this one did require a bit of prep. But now I have healthy easy bowls for the week and I'm pretty pumped about that! I used roasted mushrooms and beets along with my Burnt Broccoli and grilled chicken here, and for the rest of the week I have some greens I want to serve it over along with a dressing I want to create (I just ran out of time tonight!).

Ingredients:

Red and golden beets, cubed and roasted

Flower Child Sweet Potatoes

Burnt Broccoli

2 cups baby bella mushrooms, sliced

1/2 red onion, thinly sliced into rings

1 chicken breast, cooked and sliced

Salt

Coconut oil

Directions:

1. Saute onions in a large pan with a sprinkle of salt and coconut oil over medium heat until browned, then add in mushrooms with another sprinkle of salt and cook until done.

2. Assemble your bowl with the mushroom mixture, sweet potatoes, broccoli, beets, and chicken.

Flower Child Sweet Potatoes, by Diane

These sweet potatoes are my favorite side at a local restaurant called Flower Child. They are red chili glazed, but not spicy. They melt in your mouth!! I was lucky enough to find their recipe posted online, and decided to make these stat! So easy, healthy, and definitely will be on rotation in the future. Yum!

Ingredients:

For the potatoes:

2.5 lbs sweet potatoes, cubed and roasted, at room temperature

1/2 cup sesame vinaigrette

1 cup kale, shredded

handful toasted sesame seeds

For the vinaigrette:

3/4 cup rice wine vinegar

3 tbsp sriracha 

1/3 cup tamari

3 tbsp sugar

1/2 tsp kosher salt

1/2 tbsp sesame oil

1/2 cup grapeseed oil (I used coconut oil)

Directions:

1. For the vinaigrette, combine all ingredients except the oils and use an immersion blender to puree until smooth. Slowly incorporate both oils, bit by bit, with the blender until smooth and emulsified.

2. Warm the vinaigrette in a large sautee pan until simmering. Add the room temp sweet potatoes, kale, and sesame seeds.

3. Toss to incorporate until liquid is gone and remove from heat.

Red Lentil and Kale Stew, by Cheryl

I came across this recipe when I was reading my Eating Well magazine, which to be honest I don't know why they keep being sent to me since I canceled that a while ago. Anyway, this looked like a delicious, healthy, and comforting dish. I even added sausage to appease the hubby. Unfortunately, it was just okay. We ate it and it was fine, but it's not something I would make again. The leftovers are still sitting in the fridge and I made it 4 days ago. I felt like there was way too much broth for the lentils.. they got lost in there so I couldn't taste them at all. So this is one you can skip... I have plenty of other healthy stews and soups that are way more delicious. Yum? 

Ingredients:

1.5 lbs russet potatoes, peeled and chopped into large chunks

1 tbsp EVOO

1 medium onion, chopped

2 cloves garlic, minced

salt and pepper

3 cups veggie or chicken broth

1 (15 ounce) can fire roasted diced tomatoes

3/4 cup red lentils

4 ounces baby kale

1/2 cup whole milk

2 tbsp butter

1/3 cup grated Parmesan cheese

Directions: 

1) Steam potatoes for about 15 minutes or until tender. 

2) Meanwhile, heat oil in a large pot over medium-high heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic and 1/2 teaspoon each salt and pepper; cook until fragrant, about 30 seconds. Add broth, tomatoes and lentils and bring to a simmer over high heat. Adjust heat to maintain a simmer, cover and cook until the lentils are tender, 15 to 20 minutes. Stir in kale. Remove from heat and cover to keep warm.

3) Drain the potatoes and return them to the pot; add milk, butter and the remaining 1/4 teaspoon each pepper and salt. Mash to desired consistency. Stir in Parmesan.

4) Serve the stew over mashed potatoes. 

Italian Chicken Meatball Wedding Soup, by Diane

I made this for lunches this week as a fusion of a few recipes I found and had been saving for a chilly week. This is really warming and very easy to make! The meatballs had a ton of flavor and I would definitely make these again on their own. I added too much kale and would reduce this or just use spinach next time. I also left out the pasta here but it could easily be added with more broth. 

Ingredients:

For meatballs

1 lb ground chicken

1 clove garlic, minced

1/2 cup breadcrumbs with Parmesan cheese

1/4 tsp red pepper flakes

1 tsp salt

1/4 tsp pepper

1 egg 

1 tbsp dried parsley

1/2 tbsp dried basil

1/4 tsp poultry seasoning

1 tbsp coconut oil

For soup:

1 tbsp coconut oil

3 cups chopped carrots

1 yellow onion, diced

1 large leek, sliced thin

2 cloves garlic, minced

3 stalks celery

3 tsp salt

1/2 tsp pepper

1/2 tsp turmeric

6 cups bone broth (I used beef/chicken/Turkey mix)

1 bag spinach

1 bunch kale, stems removed and torn into small pieces

Directions: 

1. Mix all the meatball ingredients in a large bowl except for the coconut oil. 

2. Heat a large pot or Dutch oven on medium, and add in coconut oil when hot. 

3. Drop in meatballs and cook 4 minutes until browned, flip and brown another side. After 4 minutes, mix the meatballs and cover for 3 minutes to steam. 

4. Remove the meatballs and set aside, saving the pan juices. Add in the remaining coconut oil, then carrots through turmeric and cook until tender (cover as needed).

5. Add in the bone broth and bring to a boil, taste and adjust for seasonings. 

6. Add the meatballs and boil for 5 minutes, then reduce heat to simmer and stir in spinach and kale.

Creamy Butternut Squash Noodles with Mushrooms, Bacon, and Kale, by Diane

This was a total winner for lunches this week! The original inspiration for this recipe came from @everylastbite1's Instagram, but I added some other fun things and it turned out really good. I thought mushrooms would be a good addition, so I used shitake from my Asian market and a splash of truffle oil, I swapped the spinach for kale because I eat a lot of spinach in my morning smoothies, I used a bit of beef broth I had on hand instead of adding more and more oil to the pan, and I added a bit of nutritional yeast to the sauce for extra "cheesiness".  Fairly easy to come together as well! Overall, it tasted like comfort food which was a very good thing on this cold 4th week of Whole 30!

Ingredients:

Butternut squash noodles (I used frozen for ease!)
5 strips bacon
Oil of choice (I used coconut with a splash of white truffle oil)
1 pack shitake mushrooms, sliced thinly
3 cloves garlic
1 bunch of kale, leaves only, rough chopped
1/4-1/2 cup of beef broth (Whole 30 compliant- most have sugar!)
2/3 cup cashews, soaked in boiling water for 10 minutes
1/4 cup almond milk
1/4 tsp each salt and pepper
2 tbsp. nutritional yeast
Water

Directions:

1. Make the butternut squash noodles and set aside.

2. Cook the bacon in a large pan, set aside on a paper towel lined plate. Crumble when cool.

3. Leaving a tiny bit of oil from the bacon in the pan (as much as you want depending on fat/flavor), add coconut and truffle oil until hot. Add the mushrooms and 2 cloves of garlic and cook until browned. Add broth to the pan as the mushrooms absorb all the oil, scraping the bottom to incorporate the browned bits.

4. Add the kale to the pan and cook until wilted.

5. While the mushroom mixture cooks, blend the drained cashews, almond milk, remaining 1 clove of garlic, salt, pepper, and yeast until smooth. Add in water to reach desired consistency and adjust seasonings.

6. Combine the noodles, bacon and sauce with the mushroom mixture and mix well.

Mood Changer Juice, by Diane

The local juice shop by me has this delicious juice called the Mood Changer. It has all kinds of ingredients that have mood boosting effects, and it's really good! A few mornings ago, I was prepping to my make typical AM green juice (apple, kale, parsley, lemon, ginger, and cucumber) but I had some strawberries that were about to go bad. I realized that all of the ingredients except the parsley and cucumber were in the Mood Changer juice, so I threw the strawberries into the mix. I kept the parsley and cucumber too, because why mess with perfection and hydration! This combo turned out to be SO good, I will definitely have it on regular rotation now! The apples I've been using are fresh picked from a local orchard, and having them fresh and in season definitely helps as well.

Ingredients:

1 small green or yellow apple, preferably tart or sweet and sour like a Cameo
1 inch ginger (use 1/2 this if you don't like the taste)
10 small-medium strawberries
1 small handful parsley, leaves only
3 large leaves of kale, stalks included
1 small cucumber, peeled
1/2 lemon, rind removed


Directions:

Juice the first three ingredients together, then the greens, then the cucumber and lemon last. Stir and drink immediately!

Spicy Green Apple Juice, by Diane

This is the current juice recipe on heavy rotation this summer! It is hydrating, refreshing, and perfect for the heat. Lots of great health benefits in here too! I used red delicious apples here, but any apples would do. If you don't like your juice as spicy, cut back on the amount of ginger. Customize your greens the way you like as well!


Ingredients:

2 small apples
1 1/2 inches ginger
1/2 large cucumber
2 large handfuls of greens (I use a kale spinach blend)
1/2 large lemon, peeled


Directions:

Juice all ingredients in the order listed above and enjoy!

Sauteed Garlicky Kale Two Ways, by Diane

I had to use up a big bag of chopped kale this weekend and decided to make this for lunches this week. It's quick and easy to make and you can adapt it with any pantry ingredients you have on hand. For this version, I wanted to make an asian style sautée with sesame oil and garlic but I also decided to use the white wine I had on hand. Next time, I think I'll unblend the two versions, and so I'm posting both below.


Asian Style Ingredients:

2 tbsp dark sesame oil
5 cloves garlic, chopped
2 tbsp soy sauce or tamari
1 tbsp sesame seeds
1 tsp red chili flakes
Sea salt


White Wine Ingredients:

2 tbsp EVOO
5 cloves garlic, chopped
2 tbsp white wine
1/2 lemon, juiced
Sea salt


Directions:

1. Heat the oil and garlic in a high soup pot (I hate stirring kale in in sections so I just use a large pot) until garlic just browns.

2. Add in soy sauce/white wine and lemon and then add a large bag of kale to the pot.

3. Add in remaining ingredients and stir until kale is completely wilted.

Kale and Mushroom Pasta, by Cheryl

What a healthy and easy recipe from 100 Days of Real Food! I actually needed to use up the kale and mushrooms in our fridge before we went away for vacation and when found this delicious recipe during my internet search. The sauce is really really good - I just wish there was more of it! Next time I will double the ingredients for the sauce in order to coat the pasta better. Yum!

Ingredients:

Whole wheat pasta
1 ounce dried mushrooms (I used regular raw ones)
2 tablespoons butter
2 shallots, diced (I used an onion)
3 cloves garlic, minced
1/2 cup white wine
2 cups loosely packed kale, stems removed and cut into strips
3/4 cup heavy cream (I used whole milk)
1/4 teaspoon salt
pepper to taste
1/3 cup freshly grated Parmesan cheese

Directions:

1) In a small pot, add the dried mushrooms and cover with water. Bring to a boil and cook until the mushrooms are softened, about 3-4 minutes. Drain while reserving one cup of cooking liquid. Dice the cooked mushrooms.

2) In a saute pan over medium heat melt the butter. Add the shallots, mushrooms, and garlic to the pan and cook while stirring for two minutes.

3) Pour in the white wine and turn up the heat so the mixture comes to a boil. Cook until the wine almost completely boils off, about 3-4 minutes (longer if you double the recipe).

4) Pour in one cup of reserved cooking liquid (I just added water since I didn't use dried mushrooms) and cook until reduced by half.

5) Turn the heat back down to medium and add the heavy cream, kale, salt, and pepper to the pan. Cook until the sauce thickens, 2-3 minutes. Fold in the noodles, garnish with cheese, and serve.

Asian Pear Green Juice, by Diane

This juice was born when I bought a giant crate of asian pears and didn't know what to do with all of them. Asian pears are a cross between an apple and a pear, and are juicy and crunchy and soooo good! I created this recipe to highlight the taste of this amazing fruit, and the result is delicious, slightly sweet, and very hydrating and healthy!

Ingredients:

1 large asian pear
1/2 inch ginger
3 large leaves kale, stems included
3 celery stalks
1/2 lemon, peel removed


Directions:

Juice in the above order and enjoy fresh!

Smoky Chorizo, Kale, and Sweet Potato Pumpkin Shepherd's Pie, by Diane

Yes, I have been on a shepherd's pie kick. It's been getting cold, and the simplicity of lightly cooking something and shoving it in the oven and having it feed me nutritiously and with the seasons all week long is just too good to resist. Here's my latest creation- a hearty wintery version.

Allow me to describe this dish in two words: DEAR GOD. This is one of my best creations to date. Words cannot express how well the spicy chorizo, smoky paprika, kale sauteed with onions and garlic, and cinnamon-y sweet pumpkin and sweet potato mash go together. And the gravy kicks it into umami territory- savory and damn good. This was so good that I made the fatal mistake of tasting it before packing it into containers for lunches and now I only have 2 days worth of lunches for the week... So...yeah, you should go ahead and make this recipe STAT. I'm already going to have to make another one :)


Ingredients:
Water
4 yams, peeled and cubed
1 lb. chorizo, casings removed
1 medium white onion, chopped
2 cloves garlic, minced
1 16 oz large bag of pre-chopped kale (the entire bag will fit in here I promise!)
1.5 tbsp smoked paprika
2 tsp chili powder
1 tbsp red chili flakes
Salt/pepper (I used Goya with pepper for extra flavor!)
2 tbsp flour
1 can pumpkin puree (not the pie mix!)
2 tsp cinnamon
1 large tbsp honey

Directions:

1. Bring a large pot of water to boil, add yams and cook until fork tender.

2. Preheat the oven to 350.

3. While the yams cook, heat a large saucepan to medium high and add chorizo, crumbling with the back of a spatula until it breaks down into small pieces. Add the onion and garlic and cook until onions become translucent and chorizo is browned.

4. Add in the kale in bunches, covering in between for 2 minutes, until it all cooks down and is wilted. Uncover and add seasonings to taste. You're going to want to oversalt this mixture as it tends to become more bland when mixed with the sweet potato-pumpkin mixture.

5. Turn heat to low, and spoon pan liquid into a small bowl. In another small bowl, add the flour. Whisk the pan liquid into the flour slowly until a gravy forms. Add gravy back into the pan, mix through, and layer evenly into the bottom of a 13x9 baking dish.

6. Drain the yams and add them back into the pot along with the pumpkin, cinnamon, and honey. Use an immersion blender (or a masher) to make the mixture fairly smooth. Layer over the top of the chorizo mixture.

7. Place the baking dish onto a cookie sheet to avoid spills and bake for 40 minutes or until the top has browned slightly and the chorizo mixture is bubbling. Let cool if you can stand it! :)

Green Trekker Smoothie, by Diane

At long last, I've finally found a way to make these green smoothies look as appetizing as they taste!

The problem with having a favorite smoothie from your local Whole Foods within walking distance (2 blocks away!) is that you wind up spending lots of money at Whole Foods for something you could easily make at home (and for way cheaper!). This smoothie is my latest in a long line of green smoothie obsessions. It's packed with greens, antioxidant-rich blueberries, potassium-rich bananas, electrolyte-balancing coconut water, and superfood energizers/anti-inflammatories maca and cacao powder. Because of these ingredient properties, this smoothie is great for managing dehydration, low energy, and inflammation. And the flavor is that banana chocolate combo that I crave all day long, naturally sweetened without any sugar. YUM.


Ingredients:

2 large handfuls of greens (spinach/kale/chard blend is my vote- or just spinach for beginners!)
1 large frozen ripe banana (for a milkshake consistency) or 1 large fresh ripe banana plus 1 cup ice
1/2 cup blueberries (I love Wyman's wild blueberries in the freezer section!)
3 dates (sometimes I skip these as they make the smoothie very sweet!)
2 tbsp raw cacao powder and 1/2 tbsp maca powder OR 2 tbsp of TerrAmazon Organic Raw Cacao Powder with Maca (this stuff is seriously delicious and tastes like dark cocoa!)
1 cup coconut water (or less/more for consistency)


Blend all ingredients until smooth- if using dates blend for longer!

*Note- to make this smoothie more energizing and anti-inflammatory, I usually add in a small amount of the following: turmeric, ginger, cinnamon, and chia. You can't taste any of these except hints of cinnamon!*

*Girly Note- if it's that time of the month, definitely add the dates and consider upping the cacao for more chocolatey sweetness, also include 1/4 of an avocado for cramps and bloating. This should take care of any cravings/symptoms! :)*

Tropi-Kale Juice, by Diane

This is my new summery juice fave. It tastes like the tropics in a glass, and I can barely finish juicing everything before I've downed the whole giant mason jar. I originally created it as part of a juice fast, and I had no problem downing both the jar in the forefront and the background all day long. Yum! I've also added papaya juice to this combo and it's even more heavenly!


Ingredients:

1/2 pineapple
4 large kale leaves, including stems
5 minneola oranges (they taste more towards a combo of an orange and a tangerine)
1-2 cups coconut water


Directions:

Juice away! :) Add an umbrella for flair!

Sun-Dried Tomato and Kale Salad, by Diane

I created this recipe with ingredients in my fridge, and it was a delicious and protein-packed lunch for me all week! It's simple to toss together, all ingredients (except the dressing) can be steamed or roasted as well.


Ingredients:

EVOO
1 butternut squash, cubed
1 package baby bella mushrooms, sliced
1 cup sundried tomatoes
2 cloves garlic
1 can black beans, drained and rinsed
1 large head kale, chopped and deveined
1/4 cup fresh parsley
4 tbsp EVOO
2 tbsp red wine vinegar
4 tbsp tomato sauce (plain)
Sea salt and Pepper
1/2 tsp each: chili powder, cumin, turmeric

Directions:

1. Heat medium sized pot over medium high heat and add ingredients through garlic. Saute until browned, then add beans and mix until heated through. Remove from heat and set aside.

2. Add the kale and saute with a bit more EVOO until wilted. Mix with squash mixture.

3. While the kale cooks, combine remaining ingredients in a food processor until well blended, and toss all ingredients together. 

Spaghetti Squash with Ground Turkey, Veggies, and Tomato Sauce, by Diane

This week for lunches I created this healthy combo off ingredients I had on hand and it was delicious!!! Fairly easy to make and packed with nutrients! Also, it keeps well for weekly lunches.


Ingredients:

1 large spaghetti squash
EVOO
1 lb. lean ground turkey
1 pack sweet mini rainbow peppers, seeded and sliced
1 small onion, chopped
2-3 large handfuls kale, chopped and deveined
1 15 oz. can tomato paste
2/3 cup water
Salt, pepper, italian herbs, and pinch of red pepper flakes


Directions:

1. Cut squash in half lengthwise and remove seeds. Drizzle with sea salt, pepper and olive oil and roast for 45 minutes until golden around 400 (I was rushed for time and microwaved it until it was soft enough to cut, then covered the squash halves and microwaved until soft). Shred squash with a fork into strands and set aside in a large bowl.

2. While the squash cooks, brown the turkey and drain then add to the bowl.

3. Cook the peppers and onions in olive oil over medium heat until softened, then add kale and cook until wilted. Add in squash and turkey, then add remaining ingredients and season as desired.

Spaghetti Squash with Kale Pesto, Sausage, and Sundried Tomatoes, by Diane

This recipe is a play off this blog page: http://ohmyveggies.com/recipe-spaghetti-squash-garlicky-kale-pesto-sun-dried-tomatoes/. I added in the hot sausage (turkey to make it healthier, original flavor would work too), white wine, and pine nuts instead of walnuts and it was amazing. This is a great make ahead lunch or an impressive dinner, and a great way to eat more veggies! It came together (after the squash was roasted) in a quick 10 minutes. Yum!

Ingredients:

1 extra-large spaghetti squash, seeded and halved
EVOO
1 1/2 cups packed torn kale leaves
1/2 cup raw walnut pieces, divided
1/4 cup shredded Parmesan cheese
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
2 garlic cloves, minced
Salt and pepper to taste
1/3 cup chopped sun-dried tomatoes
1 package hot turkey sausage
1/4 cup white wine


Directions:

1. Preheat oven to 400ºF.
2. Place the spaghetti squash halves cut-side-up on a baking sheet and spray the tops with oil. Bake until tender and just beginning to brown on the edges, about 40 minutes. Allow the squash to cool slightly; if liquid has collected in the centers, drain it off, then scrape out the insides with a fork and separate it into spaghetti strands.
3. While the squash is baking, combine the kale, 1/4 cup walnuts, cheese, olive oil, lemon juice, and garlic cloves in your food processor. Process until smooth. Season to taste with salt and pepper.
4. Toast the remaining walnuts and set aside. 
5. Remove sausage from casings and cook through. Drain and add in tomatoes and white wine. Cook until  liquid is dissolved.
6. Combine all ingredients in a large bowl and serve.

Poached Eggs with Polenta, Kale, and Sundried Tomato Sauce, by Diane

This is a recipe that I recently had at a cool DC brunch spot, and it was so healthy and delicious I knew I had to recreate it. You can change it up in a variety of ways, like frying the polenta into cakes and/or adding parmesan or any other cheese (I just made a quick polenta in this version). This recipe was for 2 (the polenta made extra though and could have been for 4). Very filling and great for weekend brunch!


Ingredients:
4 1/2-5 cups water
Sea salt
1 cup yellow corn meal
1-2 tbsp EVOO
2 cloves garlic, minced
4 large handfuls kale
1 tsp red chili flakes
Pepper
 Sundried marinara sauce (if you can't find any just make your own by sauteing sundried tomatoes and adding them in!)
4 eggs


Directions:

1. Bring 3 cups of water and some sea salt to a boil. Combine corn meal, 1 tsp salt, and 1 cup water and slowly pour into the boiling water, stirring constantly until thick. Reduce heat to low and simmer covered for 5 minutes.

2. While the polenta is cooking, heat a large saucepan on medium high and add EVOO and garlic. Cook for 2 minutes, then add kale, red pepper, salt and pepper. Saute for 5 minutes, stirring occasionally so the garlic doesn't burn. Add 1/2 cup water and cover, stirring occasionally until the water cooks out. Kale should be slightly wilted but still green when finished. If it is not the desired texture, add 1/2 cup more water and repeat.

3. Heat marinara on the stove/microwave until hot.

4. Poach (or fry) eggs keeping the yolks runny.

5. Assemble: polenta, kale, eggs, salt/pepper, marinara. Enjoy!