Quinoa, Sausage, Kale and Sweet Potato Skillet

Adapted from Penzey's Spices


2 sweet potatoes
2 TB. coconut oil
1 lb. sausage (I use pork sausage from my local farmer)
1 small onion
1 garlic clove, crushed (or 1/4 tsp. dry)
1/2 TB. fresh sage, chopped (or 1/2 tsp. dry)
1/2 tsp. paprika
bunch Tuscan kale, ribs removed and thinly sliced
2 Cups (2/3 cup or 75 g, uncooked - prepared per package instructions) cooked quinoa
1-2 TB. or your favorite spice blend, to taste. I use Penzey's Mural of Flavor, which contains shallots, onion, garlic, lemon peel, citric acid, chives and orange peel. Any blend will do.

Preheat oven to 400°F (205° C). Dice the sweet potatoes and place on a baking sheet on the and roast for about 25 minutes or until soft and tender. 

While the sweet potatoes roast, heat a skillet over medium heat. Add the coconut oil and heat until hot. Add the sausage, onion or shallots, garlic, sage and paprika. Cook, stirring frequently, until the sausage is crumbled and no longer pink. Stir in the kale, cover and cook until the kale starts to wilt, about 3 minutes. Add the sweet potatoes, cooked quinoa and spice blend. Cook for about 1 minute and then serve.

Kale Chips


  • Lacinato kale, washed, dried and torn into bite-sized pieces
  • Olive Oil
  • Sea salt


Preheat oven to 275° F (135° C). Toss kale gently with olive oil and place on baking sheets.  Sprinkle with sea salt and bake for 10 minutes. Turn the leave and continue baking until crisp, 7-10 minutes more.  

Also delicious spiced with garlic, turmeric or other spice of your choice.

Chicken and Veggie Quinoa

This is a super versatile recipe that comes together quickly, especially when using "leftovers." I had leftover cooked quinoa and a chicken breast and combined them with an assortment of vegetables- use whatever you like - and blended it all with olive oil, lime juice, and a touch of cayenne for some kick.  Can also be vegetarian by replacing the chicken with black beans.  No magic to the quantities either - inclued however much you want.


  • 1 cup (200g) Quinoa - cooked according to package directions
  • Diced or shredded cooked chicken breast (or substitute black beans)
  • Small bunch kale - stems removed, cleaned and torn into pieces
  • Olive oil
  • Your favorite roasting vegetables - I like bell peppers, asparagus, broccoli, mushroom and tomatoes (I like to roast a lot of vegetables to serve with another meal and use leftovers for this dish).
  • Olive oil - I love to use a lemon infused version
  • Juice from one lime (or use lemon or vinegar if you prefer)
  • Pinch of cayenne pepper
  • Sea salt and fresh ground pepper to taste
  • Top with avocado and and more lime if desired
  1. Cook quinoa according to package directions
  2. Saute kale in a dollop of olive oil until wilted and tender
  3. Slice vegetables into similar sized pieces into a large bowl.  Drizzle lightly with olive oil and place on  on a baking sheet.  Roast in a hot oven, 425°F (220°C) 10 minutes until tender-crisp.
  4. Combine quinoa, kale, cooked chicken and vegetables into a bowl.  Add olive oil, lime (or lemon or vinegar), and seasonings and gently mix to coat.
  5. Serve with diced avocado and lime juice.

Sauteed Greens with Almonds

Lots of options with this! Optional sliced mushrooms shown in the photo


  • 1 pound (450 g) greens, stems removed and cleaned - I like a combination of kale, swiss chard and spinach (often available pre-packaged as "power greens"
  • 1-2 tablespoons olive oil
  • 2 cloves garlic, finely sliced (optional)                        
  •  3-4 large cremini mushrooms, sliced (optional) 
  • 4 Tablespoons vegetable stock or water
  • Salt and pepper
  • red wine vinegar or lemon juice                          
  • sliced almonds, toasted



Heat olive oil in a large saucepan over medium heat. Add the garlic and or mushrooms, if using, and cook until just tender. Add the stock and greens and toss to combine. Saute for several minutes and continue to cook, stirring until the liquid has evaporated. Season with salt and pepper to taste.  Add splash of vinegar or lemon juice and sprinkle with toasted almonds.

Make a complete vegetaring meal by serving over brown rice or quinoa.

Southern-style Greens, Beans and Ham


  • 3 bunches of greens (kale, collard, mustard, turnip, beet)
  • 1 ham bone, or piece of ham (I use a portion of leftover spiral-sliced ham - the bit that doesn't spiral.) The amount is up to you - a little, a lot or anything in between.
  • 1 can great northern, pinto (or other bean), rinsed and drained
  • 2 - 3 cups (1/2 - 3/4 liter) vegetable broth or water (I prefer the vegetable broth.  If using water, I'd suggest additional seasoning - 1-2 garlic cloves, onion etc)
  • 12 teaspoon crushed red pepper
  • salt and pepper
  • 1/2 lemon, juiced (optional)
  1. Tear greens into large pieces and discard the thick vein. Add greens to a pot of boiling water. Let boil for about 5 minutes. Drain and Rinse.  NOTE: This step reduces the bitterness of the greens.  If you like bitter tastes, you can skip this. 
  2. Place the ham in a slow-cooker, then add the drained greens, beans, broth or water and seasonings.
  3. Cook on high for 4 hours or low for 6 hours until greens are tender.
  4. Serve with a squirt of lemon juice if desired.