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Kale Wrapped Enchiladas – Toss the Tortillas!

Use kale to wrap enchiladas instead of tortillas - low carb, low calorie, super healthy recipe!An unseasonably cool day today in southwest Arkansas had me firing up my oven and going on an all day baking spree. This morning we made chocolate chip cookies and for lunch I planned to make enchiladas. (We also made kale chips and carrot cake – stocking up on the baked items to hold us for a few days once the sun comes out again and it is hot and steamy.)

Out in the epic kale row, there are some kale leaves that are really big – too big to comfortably fit in a bundle to be sold to the health food store or included in the veggie bags for my Sunshine for Dinner subscribers, mostly because they won’t fit in the baggies I pack in. I got the idea to use these to wrap my enchilada fillings, instead of tortillas. Replace a white flour processed empty food with a homegrown, never sprayed, super food! Good idea, right?

I did it and the enchiladas turned out yummy. And gluten free, and low carb, and adaptable to the Whole 30 diet and the paleo diet and the One Ingredient diet, and there are lots more ways to use this kale concept, I’m sure. Let your imagination run wild.

Here’s how to make your own kale wrapped enchiladas.

Choose some nice big kale leaves (you could probably use chard or collards, but I haven’t tried it). Soften them in boiling water for a couple of minutes and lay in a colander to drain and cool.2014-05-14 14.37.55

Trim out the thickest part of the stem – I wished I had trimmed a little more, there was a bit of tough stem left on a couple of my enchiladas.

Ok, now get ready to fill your enchiladas. Yesterday we had tacos and I purposefully made extra taco meat so I could make enchiladas with the leftovers, so these particular enchiladas are made with taco-seasoned ground beef, creamy cheese filling, and homemade enchilada sauce.

The cheese filling is the way my hubby likes enchiladas, and it starts with cottage cheese. I put cottage cheese (not non-fat), fresh garden cilantro, garlic and a bit of salt in the food processor and whizzed it a little till it was blended and not quite smooth. Then I added a handful of shredded cheddar cheese and gave it a pulse or two to just incorporate the  cheese but not make the bits disappear.

2014-05-14 13.56.14 2014-05-14 13.58.45I filled the enchiladas with taco meat, this creamy cheese filling, a handful of shredded cheddar, and if I would have had a can of black beans I would have added a spoonful to each enchilada. Sadly, today they are bean free.

Add the fillings, and wrap it up like a burrito. Fold the short ends in over the filling, and roll it up. The kale is pretty sturdy, so it should not be too difficult.


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Put a bit of enchilada sauce in a pan and place enchiladas on top. You can use any enchilada sauce you like. For mine, I used Sunshine for Dinner garden tomato puree from the freezer, a can of medium spice enchilada sauce, and a can of Muir Glen Organic Fire Roasted Tomatoes with Green Chilies – like organic Rotel that is soooo delicious. I let the sauce simmer for a while on the stove to reduce and thicken. Since these enchiladas do not have a grain-based tortilla, they will not absorb sauce the way the tortilla based enchilada does. I didn’t want them to come out watery.  Top with sauce and cheese and into the oven they go.

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Twenty minutes or so in the oven, and we had our super-food Kale Enchiladas. The big question is always – did it taste good? I am happy to say, YES! The texture of the kale is sturdy – in fact you might have to cut these enchiladas into bite sized pieces on your plate with a knife and fork – but the texture stands up to a thick and flavorful filling. I’d make this again! And it seriously improves the health of the whole dish as well as tasting good. Win-win!

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Recipe: Kale with Smoked Sausage

kale with smoked sausage

kale with smoked sausage

Recipe: Kale with Smoked Sausage

It’s a stretch to call this a “recipe” but nonetheless here it is.




Smoked sausage

Wash and coarsely chop the kale, set aside.  Slice the sausage and fry in a medium hot pan until it begins to brown. Take the sausage out of the pan and set aside. Add the kale to the pan and saute until it wilts down and gets tender. Put in a pinch of salt. Add a couple tablespoons of water if you need it, but not too much – this dish is not juicy. When kale is done to your taste then add the sausage back to the pan with the kale. Continue to stir and toss the kale and sausage around until everything is piping hot. Enjoy!

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Recipe: Blueberry Kale Smoothie

blueberry kale smoothie

Blueberry Kale Smoothie

There are a bunch of kids over here today, enjoying the warm spring weather of the first glorious Saturday of spring break. They are red cheeked and sweating – also dirty. I offered them a snack of a blueberry smoothie and 5 out of 6 kids accepted without hesitation – so I guess “blueberry smoothie” sounds good to kids. Four out of 5 kids then came back asking for seconds, so I take that to mean they liked it – GOOD!!! I did not tell them it had kale – just that it was a blueberry smoothie. None of them had any negative comments about taste or appearance, even though I could see a tiny green speck here and there. The blueberry is very dark, so that helps to disguise the kale bits.  This smoothie is packed with healthful fruits and veggies – both blueberries and kale are “superfoods.” I am currently on the outs with my blender, so I made this in the food processor and it was really easy.

This smoothie got us started on a smoothie kick – I posted the three best smoothies of the week as “Smoothie Madness”  – here is day 2 Green Pina Colada Smoothie for St. Patrick’s Day and day 3 Strawberry Banana and  Beet Green Smoothie. Enjoy!


1/2 c greek yogurt (I used plain chobani)

1 c frozen blueberries

1 banana

1/2 a small bundle of kale – about 6-7 leaves, no stem

2 t honey

1/4 c water

Dump it in, mix it till it is smooth and kale disappears. Scrape down the sides with a rubber spatula, blend again to incorporate, then dish out into glasses for the kiddos.

That amount made one round for 4 kids (maybe 2-2 1/2 cups total?) – I had to do a second batch to have enough for myself and the fifth kid plus seconds for those who wanted it.

Enjoy! Maybe this will even be a way for you to eat your kale!

these glasses were filled with blueberry kale smoothies before the kids gobbled them up ;)

these glasses were filled with blueberry kale smoothies before the kids gobbled them up ;)


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