Kale and Quinoa with a Bold Creole Twist

Ingredients Needed

• 1 cup chicken broth

• ½ cup quinoa, rinsed and drained

• 2 quarts water

• 1 bunch lacinato (dinosaur) kale, sliced

• 1 teaspoon olive oil

• 1 large shallot, minced

• 1 teaspoon salt

• ½ teaspoon Creole seasoning (such as Tony Chachere's®)

Instructions

1. In a saucepan, bring chicken broth to a boil and stir in quinoa. Cover and reduce heat to low, simmering until quinoa is soft and liquid is absorbed, about 10 minutes.

2. In a large saucepan, bring water to a boil and cook kale for 2-3 minutes until just tender. Drain and set aside. In the same pan, heat olive oil over medium heat and sauté shallots until soft, about 5 minutes. Add cooked kale and stir until desired tenderness. Mix quinoa with the kale mixture and season with salt and Creole seasoning.

Chef's Tip:

I prefer to blanch the greens in boiling water to lock in their color, reduce bitterness, and keep them slightly crisp. However, this extra step can be skipped if you're short on time—just cook the greens directly with the shallots. This dish pairs perfectly with a simple chicken or pork entrée. Feel free to swap in other greens like collards or mustard greens if you don't have kale on hand.

Nutritional Information (per serving)