Magazine Monday...

Six o'clock already, I was just in the middle of a dream...
I was kissin' Valentino by a crystal blue Italian stream...
But I can't be late 'cause then I guess I just won't get paid...
These are the days when you wish your bed was already made...

It's just another manic Monday
I wish it was Sunday
'Cause that's my fun day
My I don't have to run day
It's just another manic Monday

Actually, technically, it *is* Sunday. A lazy, hazy autumn Sunday brunch. But we're celebrating everyone's favorite Creampuff's latest event: Magazine Monday so the song lyrics fit.

The premise here is that a lot of us have food magazines with "to try" recipes piled up around our homes waiting for "someday". Ivonne plans to align these stars a little better in her kitchen by declaring Monday's magazine days -- selecting a recipe from a magazine, preparing it and blogging about it. She's invited her readers along for the ride.

With regular subscriptions to Bon Appetit, Cooking Light, Fine Cooking, Eating Well, and a handful of others, I'm in the same boat Ivonne is. So Magazine Monday will be a semi-regular feature here as well.

My first contribution comes from the October/November 2005 issue of Eating Well Magazine, and capitalizes on seasonal ingredients occupying my refrigerator this week.

The article is called "All Hail Kale". The author calls kale "spinach on steroids"... flavorful, hearty in texture and full of nutrients. At 36 calories per cup, kale provides a healthy dose of vitamin A, vitamin C and manganese, serving as a good source of the B vitamins, vitamin E, calcium, copper, iron, lutein and zeaxanthin. It's easy to prepare: remove the tough ribs, tear, rinse, steam slightly and then follow the recipe's instructions.

Kale and Potato Hash
adapted from Eating Well, October/November 2005

8 cups torn kale leaves (I didn't measure, just used the bunch I received in my CSA box)
2 tablespoons horseradish
1 medium shallot, minced (I used red onion)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 cups cooked shredded potatoes
3 tablespoons extra virgin olive oil

1. Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. drain, cool slightly, and finely chop.
2. Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add chopped kale and potatoes, stirring well to combine.
3. Heat oil in a large nonstick skillet (I used cast iron) over medium heat. Add the kale mixture, spreading into an even layer and cook, stirring every 3-5 minutes (returning mixture to an even layer after each stir) until the potatoes begin to turn golden brown and crisp (12-15 minutes total).

Nutrition per 1/2 cup serving: 240 calories, 12 g. fat (2 g. saturated fat, 8 g. monounsaturated fat), 0 mg. cholesterol, 30 g. carbohydrate, 6 g. protein, 5 g. fiber, 244 mg. sodium.

We enjoyed the hash topped with an egg fried 'sunny-side up'.

Resources Used:
Kale from Farm Fresh to You CSA

Technorati Tags: Food Blog Event | Magazine Monday | Recipe | Key Ingredient: Kale