Tag Archives: kale

Kale and Turkey Meatballs

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I’m making a practice of mindful feeding for myself and my family, and along with that comes: Meal Prep. I plan and cook nonstop for a living, all for other people’s families and events. I’ve lapsed into a cycle of over-scheduled activities, and leaving meals to a last-minute freezer dash with a side of leftovers and a  purchase of that life-saving grocery rotisserie chicken…you may know the drill.

This week I dedicated myself to a results-based work out program, so meal planning was crucial. I started by doubling up the frittata I made for Mother’s Day brunch for a quick, nutrient-dense morning start. I chopped salad ingredients, packing them separately so I could design my daily lunch with a variety of produce, and I defrosted a few homemade soups I had stashed in the freezer. Then I made a big batch of Turkey Kale Meatballs to slide into soups, top off with marinara sauce and serve with a side of sautéed spinach, or even turn into a quick snack.

Turkey Kale Meatballs

These are low in fat, tender, packed with the power of kale, and gluten-free. Makes about 24 meatballs.

ingredients

1 bunch of kale

1 large shallot

2 garlic cloves

Olive oil

1 pound of lean ground turkey

1 large egg

1 teaspoon salt and a few pinches of pepper

1 cup of good quality, organic marinara sauce

method

Tear the leaves of the kale from the ribs and wash the leaves, using a salad spinner or colander, then dry with paper towels or by spinning the leaves. Discard the ribs. Put the leaves into the bowl of a food processor. Peel the shallot and roughly chop, placing that and the peeled garlic cloves into the food processor. Chop the kale, shallots and garlic very finely in the food processor, stopping to push down the mixture if large bits remain, and continuing until the kale is uniformly fine.

Heat a large skillet and drizzle enough olive oil to coat the bottom of the pan. Add the kale mixture and cook until the shallots and garlic become fragrant and the kale has wilted. Season with salt and pepper and cool.

Place the ground turkey into a large bowl and add the egg. Season generously with salt and pepper. Mix the ground turkey, egg and kale mixture together until incorporated but not overworked. Tip: to test for seasoning, take a small portion of the turkey mixture and cook it in a small saute pan. Taste and adjust with salt and pepper if needed.

Heat the oven to 350 degrees. Line two sheet pans with parchment paper and form the meatballs, using either a portion scoop or your hands. The meatballs should be no larger than 3 tablespoons and should be uniform in size. Space the meatballs out on the sheet pan and cook for about 15-17 minutes, until firm to the touch and 165 degrees in internal temperature (use a probe meat thermometer). Remove the meatballs from the oven when they are ready and serve immediately with your favorite marinara sauce or cool and store to reheat in a soup or the oven later.

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Summer Vegetable Succotash

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Summer in a pan. This succotash can be tweaked in so many ways, using whatever you have ready to pick from the garden, from the farmers market, or your CSA box. I like to serve it with roasted chicken, and for an even more effortless summer meal, why not just pick up one from the market? Or serve it up as a one dish Meatless Monday Main, adding edamame or lima beans to pump up the protein.

Summer Vegetable Succotash

Serves 6

Ingredients:

olive oil

1 cup chopped onion

1/2 cup diced bell pepper

2 garlic cloves, chopped

1 tablespoon chopped fresh thyme leaves

2 cups summer squash, such as yellow crookneck, zucchini, or pattypan

1 bunch of kale, washed and dried, ribs removed, chopped

1 cup of fresh corn kernels

1 cup frozen edamame or Lima beans (optional)

1/2 cup good quality chicken stock or broth

Kosher salt & freshly ground black pepper

1/4 cup chopped fresh basil

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Instructions:

In a large skillet, heat the olive oil until shimmering over medium high heat. Add the onions and peppers to the pan, stirring, until the vegetables soften, about 1 minute. Add the garlic, thyme leaves and summer squash, stirring to incorporate, and cook until the squash starts to soften and the vegetables brown. Add the kale, corn and edamame or Lima beans, if desired, and stir together. Season with salt and pepper and cook until the kale wilts slightly, about 1 minute. Add the stock or broth, bring to a boil, reduce to a simmer, and cook until slightly reduced and vegetables are tender but crisp, about 3 minutes. Stir in the basil, season with additional salt and pepper if desired and serve.

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