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Recipe for Kale and Leek Pancakes

Kale and leek pancakes make a perfect lunch or dinner. Photo by Christine Willmsen

Kale and leek pancakes make a perfect lunch or dinner. Photo by Christine Willmsen

Ways to cook Kale: pancakes

The tumeric topping on the kale pancakes adds depth. Photo by Christine Willmsen

The tumeric topping on the kale pancakes adds depth. Photo by Christine Willmsen

Kale is the IN food when it comes to cooking. So I created two recipes to urge you to buy a bunch of kale and try the bold, deep, green vegetable that most people set aside because it’s used mostly as a garnish. This recipe combines kale and leeks to create a pancake for brunch, lunch or dinner.

Another way to use the rest of your kale bunch is to make a breakfast kale smoothie that is full of Vitamin A, C and K. If you are adventuresome in the dirt, plant kale in your garden. It can grow in the Pacific Northwest during the fall and winter months and is also available at grocery stores. I used the kale and leeks from Oxbow Organic Farm, a 25-acre vegetable garden near Carnation that sells its produce at farmers markets, restaurants and to weekly subscribers.

Hot in the Kitchen – Kale and Leek Pancakes

Finely chop kale

Finely chop kale

Ingredients for Pancake:

1 cup finely chopped kale (dinosaur is best variety with center vein removed)

¼ cup chopped leeks

3 eggs

Combine ingredients for batter

Combine ingredients for batter

1 tablespoon water

½ teaspoon salt

½ teaspoon pepper

¼ cup shredded mozzarella cheese

¼ cup peanut oil

Tumeric adds flavor

Turmeric adds flavor


1 tablespoon low-fat sour cream

1 tablespoon low-fat yogurt

1/8 teaspoon turmeric

Dash of salt

Fry two minutes per side

Fry two minutes per side

Mix kale, leeks, eggs, water, salt, pepper and cheese together in bowl. In a frying pan, heat peanut oil on medium high until pan is hot. Use a half cup measuring tool to gently drop the mixture into the oil. Cook for two minutes on medium high until brown, using a splatter guard if grease starts to jump. Flip and cook another two minutes. Place on paper towel and drop the rest of the batter into the pan and repeat. Mix sour cream, yogurt, turmeric and dash of salt together and add dollop to the top of the pancakes.



Best breakfast sandwich combines basil, avocado and egg

Basil Avocado Breakfast Sandwich

Basil and avocado add a twist to an egg breakfast sandwich. This is an easy recipe, perfect for one person.

Wondering what to do with that fresh basil from the garden or the bunch you picked up from the farmer’s market? Some think of using basil for Italian dishes like pesto and caprese, which is great, but there are so many other ways to use basil. When I think of basil, I think of breakfast. I created this breakfast sandwich because it’s easy to make and perfect for one person. And if you have a morning visitor, it’s just as simple to make two of them.

I combined basil from my garden with one of my favorite foods – avocado. As a single gal, I usually have two avocados on hand. I recommend you buy one that’s soft and ripe and another that’s very firm. That way, every couple of days you’ll have an avocado to play with in the kitchen. I justify my love of the avocado with the fact that it is a heart-healthy food with monounsaturated fat and potassium. Now if only we could grow avocados in the Pacific Northwest.

I know you’ll find this breakfast sandwich rich and satisfying. For me, it was the perfect weekend breakfast on my warm, sunny porch.

Hot in the Kitchen

Basil Avocado Egg Breakfast Sandwich

Add basil to egg as it is frying in the pan.

1 tablespoon chopped basil

Half of ripe avocado mashed

1 English muffin (two slices)

1 egg

1 teaspoon coconut oil

1 teaspoon mayonnaise

Salt and pepper to taste

As you fry an egg in coconut oil, sprinkle chopped basil on top. Add salt and pepper. As egg is cooking ‘sunny side up,’ toast muffin slices. Spread mayonnaise on one slice of toasted muffin. Mash slices of avocado on the other slice of muffin. Place medium cooked egg in between slices.