Baby kale recipe

Baby kale recipe Ingredients

Kale Sausage Risotto
This is an adaptation of an original recipe from the Allergy Self-Help Cookbook by Marjorie Hurt Jones, RN, which is a truly wonderful cookbook and a must have for anyone cooking for children with food allergies. The recipe is free from most common allergens, including gluten and dairy, and has been tested and tried by Mum Mum’s own dietitian.
¾ cup brown rice (medium or short grain)
½ cup wild rice
3 cups vegetable or free range chicken broth
½ teaspoon salt
4-5 cups chopped kale
¾ cup ground turkey or chicken sausage
4-5 shallots, finely chopped
2 oranges, peeled and sliced (optional)

Method of cooking Baby kale recipe


In a 3 quart saucepan, combine the rice, stock, and salt and bring to a boil over high heat. Reduce to low heat, cover, and cook for 10 minutes. Add the kale without stirring it in, return cover and cook for an additional 25 minutes. Meanwhile, cook the sausage over medium heat for about 15 minutes until crumbly and no longer pink; stirring often. Using a slotted spoon, remove sausage from pan and place on a paper-towel lined plate. Drain excess fat from pan, then return the pan to heat and add the shallots. Sautee over medium-low heat for about 5 minutes or until shallots are soft. Stir in the sausage and the rice-kale mixture, cover and cook for 20 minutes or until rice is tender and liquid has been absorbed. Divide onto 4 plates and top with orange slices if desired.
Serves: 4

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