Simple Pasture Raised Pork Sausage & Kale

Okay, I am obsessed (and by obsessed I mean OBSESSED) with Whole Foods Pasture Raised Pork Sausage.  They make it there at the store and it is DELICIOUS.  When they have a sale, I buy a ton of it (both mild & spicy) and freeze it for later use.  I also love kale.  It is probably my favorite dark green leafy vegetable.  Usually I roast it with a little olive oil and salt for a healthy "chip" but it is also delicious sauteed with sausage because all of the rich flavors of the sausage end up absorbing in the kale.  Plus it's super easy to make... think 20 minutes.

Ingredients (makes 2 generous servings):
2lb pasture raised pork sausage (mild or spicy take your pick), casing removed
1 bunch organic kale, washed and cut into long thin strips
That's it!!

Directions:
1. In a large skillet over medium high heat, brown your sausage breaking it up with a spatula or spoon as it cooks.
2. When it is completely brown, add your kale on top (it will be overfull but I promise it cooks down quickly).  Add a bit of water (maybe 1/3 or 1/2c) and cover it with a lid.
3. Let it steam a few minutes.  When the kale begins to wilt, open the lid and stir it around.  Cover and cook until tender, stirring occasionally.
4. Open the lid and continue to cook until all the liquid has absorbed and everything has the wonderful aroma and taste of pork sausage.  Split it up between 2 plates and dig in!

NOTE:  Do not salt this dish!  The sausage is already salted so your whole dish will be flavored like the pork sausage that you choose.  If at the very end it needs salt, fine, add salt.  But I doubt it will because sausage is pretty darn salty :)

Paleo Cajun Pork Spareribs w/ Japanese Sweet Potato Mash & Coconut Kale

Yes, I admit, this is a feast.  I was at the grocery store and when I saw pork spareribs on sale for $1.40/lb I could NOT resist!  Many of you who know me know how much I love ribs...my #1 favorite meal as a child was bbq baby back ribs with extra sauce.  Of course these aren't baby backs, but they are still tender, meaty, juicy, and delicious.  For those of you who boil your ribs, stop it!  Boiling them in some sugar laden soda makes them have a strange chewy texture and just loads them up with high fructose corn syrup.  Trust me when I say that slow cooking them in the oven is best followed by a few minutes under the broiler or on the grill to caramelize the sauce.  Much healthier and much more delicious.  I have been told that I should enter a rib contest with these ribs... you decide.  I paired them with some hearty mashed Japanese sweet potatoes and some southern style coconut kale.  I hope you enjoy this American classic as much as we did!

An inexpensive feast to fill up the whole family 

Cajun Ribs & Spice Rub Ingredients:
1 slab pork spareribs
2-3tbs Cajun Seasoning, I used Webers, but use any one you want just make sure you look at the ingredient list for any unwanted additives
2-3tbs Seasoned Salt, I used Tastefully Simple because it's hands down the best seasoned salt out there but go ahead and use your favorite
2tbs paprika

BBQ Sauce Ingredients:
1c katsup (Get one without high fructose corn syrup HFCS like Simply Heinz)
2tbs apple cider vinegar (add more for a little more tang)
1/4c molasses
1/4c brown sugar
1tbs minced garlic
1/4tsp garlic powder
1/4tsp onion powder
1/4tsp cayenne (add more if you like yours with a kick)
Note:  If you are strict Paleo, omit the katsup and brown sugar.  Use a high quality tomato paste instead.  Since I only add this sauce at the end of the dish, you really aren't getting much sugar but please adjust this recipe to your liking!

Japanese Sweet Potato Ingredients:
5 large Japanese sweet potatoes, peeled and cubed
1 stick butter at room temperature
1/2c coconut milk (this is an estimate...you add this at the end so you can make them as thick or thin as you like)
1/4c honey (omit if you are strict Paleo)
salt & pepper to taste

Coconut Kale Ingredients:
2 bunches kale, washed well and chopped in 1" strips
1/2 onion, minced
1tbs ginger, minced
2tsp minced garlic
2tbs extra virgin coconut oil
1/4c coconut milk
1/2 lemon, juiced
salt to taste

Directions:
1. Preheat oven to 275F.  Lay ribs flat with bones up.  Take a knife and carefully remove the membrane.  Rinse and pat dry.  In a bowl, mix your cajun seasoning, seasoned salt, and paprika and rub generously over the entire rack of ribs.  Place them in a baking dish (overlap them if needed) and cover with 2 layers of heavy duty foil.  Place in the oven and bake low and slow for about 3 to 3 1/2 hours or until fall off the bone tender.
2. Meanwhile, when you are about an hour out from the ribs being done, make your sauce:  place all sauce ingredients in a saucepan and bring to a boil.  Lower to a simmer and cook for about 10 minutes or until spices have blended and you have a nice thick sauce (if it gets too thick you can add a bit of water and keep cooking it down).  Leave at room temperature until ready to use.
3. Next make your sweet potatoes.  Place them in a large pot of salted water and bring to a boil.  Boil uncovered about 20 minutes or until potatoes are soft.  Drain, then add butter and a plash of coconut milk and cover with a lid until the butter melts.  Then using a hand masher or a beater, mash up your potatoes.  Add some honey and continue mashing, adding coconut milk until you get them as thin as you like.  Add some salt to taste.
4. Last, make your kale.  Heat your coconut oil in another large stockpot over medium heat.  Add onion, ginger and garlic and cook until fragrant and onion is softening (about 5 minutes).  Add your kale and saute until fully coated.  Add a bit of water (maybe a cup), cover and let the kale steam for 5-7minutes or until tender.  Remove the lid and continue to cook (you may need to drain some of the water out to speed up the process).  Add a splash of coconut milk, some lemon juice, and salt and continue to cook until the liquid has absorbed into the kale.
5. When your ribs are done, take them out of the oven and move them to a baking sheet.  Generously coat the tops of them with your bbq sauce.  Place them under the broiler for about 5 minutes or until the sauce is caramelizing and baking onto the ribs.  Alternatively you could carefully place these on the grill for about the same amount of time to sear them.
6. Serve some potatoes & kale with a big serving of ribs and an extra side of sauce.  Delish!

Roasted Kale

This is hands down my favorite way to eat kale.  It makes the perfect side to any dish.  Everyone loves it because you can eat them with your hands and they are slightly crunchy, reminiscent of potato chips.  So simple to make, I know your family will love it too!

Kale helps lower cholesterol, fight against cancer, and reduces inflammation and oxidative stress!

Ingredients:
1 bunch kale, washed well and cut or torn into bite-size pieces
1tbs extra virgin olive oil (first cold pressed is best)
fine sea salt

Directions:
1. Line 2 baking sheets with nonstick foil.  Preheat your oven to 375F.
2. Place kale in a single layer on each baking sheet.  Drizzle with oil and toss well with your (clean) hands.  Sprinkle generously with sea salt.
3. Place sheets in the center of your oven for 15 minutes, rotating half way through.  Kale is done when the edges are a nice brown and crispy.  Remove and enjoy warm!

Garlic Roasted Kale Chips

I have been wanting to roast kale for months now but I finally got the courage to try it (with some encouragement from my mother).  It was simple, delicious and reminded me of roasted brussel sprouts which is one of my favorite things.  But I must head a word of warning:  If you overcook your kale it will be very dry and will almost melt in your mouth with a burnt vegetable taste so take the little leaves out early and watch your oven.  My mom topped these "chips" with a spoonful of hummus as a snack, but I like them plain or with a squeeze of lemon.  Go ahead, give them a try!

The perfect healthy snack!

Slightly crunchy with a roasted vegetable and garlic flavor

Ingredients:
1 bunch kale
2 cloves garlic, minced
2tbs olive oil, plus more if needed
Sea salt

Directions:
1. Preheat your oven to 425F.  Wash your kale thoroughly and dry it with paper towels.  Mince your garlic and place it in 2tbs olive oil to help flavor your oil.  Let set 15 minutes or so while your oven preheats.
2. Rub both sides of the kale with the garlic and oil.  Use additional oil if needed (I used an oil sprayer to finely mist the leaves at the end).
3. Place on a baking sheet (covered in nonstick foil of course) and roast in the oven until crispy, about 15 minutes (take out the little leaves at 10 minutes or they will burn!).  Enjoy with hummus, lemon, or plain!