Every now and then there’s a health food craze that even I want to try.  I still think Atkins is a crock, and any diet where you are cutting out a food group is completely unsustainable, but this latest trend might have something to it.  The newest end-all-be-all of vegetables is now the Kale leaf (sorry acai berry, go back to South America).  I was very very hesitant to try this new ruffage sent to us from the gods because I prefer the classic items that have proven themselves over time.  Well this recipe combines both trend and classic: the trendy leaf with a classic(ish) jambalaya!  Since this is a healthy dish, I swapped out the usual sausage and shellfish for chicken “sausage” and turkey “bacon” (Chicken and turkey can make neither sausage nor bacon. PERIOD! It’s offensive.).  This dish is very flavorful and definitely a good intro for those new to the new super food and still hanging on to their new year’s diet resolutions.

Kale Jambalaya

Ingredients:
2 bunches fresh kale, washed and chopped
3 cups chicken broth
1 yellow onion, chopped
1 clove of garlic, chopped
1 1/2 pounds of Andouille Chicken “Sausage”, cut into round slices
1 package of Turkey “Bacon”
3 cups cooked brown rice
1/2 cup bread crumbs
Dash of Creole Seasonings

Directions:
1. In a large saucepan, combine half of chopped kale with chicken broth, onion and garlic
2. Bring to a boil, then reduce heat to a simmer and cook for 15 minutes; remove from heat and set aside
3. Saute chicken “sausage” in a skillet or pan until lightly browned; remove from pan and set aside
4. Saute turkey “bacon” in the same skillet as the chicken “sausage” until crisp, then drain on paper towels and cut into small pieces
5. Preheat oven to 350 degrees
6. Combine kale (with pot liquid), sausage, and rice; season with creole seasoning; mix with half of remaining chopped kale
7. Place mixture in a large baking pan or Dutch Oven
8. Mix breadcrumbs with the turkey “bacon” and sprinkle on top of the jambalaya
9. Bake at 350 degrees until the bread crumbs are lightly browned, approximately 20 minutes
10. Once cooked, toss jambalaya and remaining chopped kale in a large bowl or dish and serve