Recipes

Photo credit: Julie Siegel

Mexicali Kale
8 Servings

Olive oil cooking spray
1 (16 oz. pkg.) Soyrizo
4 cloves garlic, minced
1 lg. red onion, chopped onion
3 cups peeled, and cubed potatoes
1 lg. bunch Kale, torn into bite-sized pieces
1 medium tomato, diced 1/4 cup dry vermouth

Spray a dutch oven or electric frying pan with oil warm over medium high heat. Squeeze soy chorizo from casing into pan and break in to pieces with a fork. Saute 5 minutes or until crisp and brown, stirring frequently. Remove chorizo from pan and set aside. Spray pan with oil and add garlic and onion and cook 2 minutes. Add potatoes and cook 10 minutes, or until potatoes are softening. Add kale and cook mixture, stirring often, 5 minutes. Add tomatoes and vermouth and reduce heat to low. Cook 5 minutes and return the chorizo to the pan. Simmer mixture 5 minutes or until ready to serve.

Enlightened Mexicali Kale
Nutrition Analysis per 1 cup serving
Protein 10g, Carb 29g, Fiber 6g, Fat 7g, Chol 0.0mg, Calcium 164mg, Sodium 383mg. Calories 213
Calories from Protein: 18%, Calories from Carbohydrates: 51%, Calories from Fat: 31%

Traditional Mexicali Kale
Nutrition Analysis per 1 1/2 cup serving
Protein 15g, Carb 26g, Fiber 4g, Fat 22g, Chol 37mg, Calcium 130mg, Sodium 568mg. Calories 358
Calories from Protein: 16%, Calories from Carbohydrates: 28%, Calories from Fat: 55%