Wanted: Greens That Don’t Taste Of Grass

Recently, I have been having an internal debate with myself over the best way to try and lose weight…

  • Cut down on my booze consumption?
  • Eat healthier?
  • Exercise?

Yeah, yeah, I know, if I want to lose weight I need to do all of the above.  And in some ways, I am.

  • I have been doing a reasonably good job of meeting my goal of no booze 3 nights a week (this is an improvement, I promise).
  • I have been trying out recipes from crazy diets such as Paleo (which allows you to eat bacon, so it’s been more successful than I first anticipated).
  • I have been doing a lot of hiking, and have promised myself I’ll start back at yoga next week.

And then I go and eat a 1/2 pound western cheeseburger and chili cheese fries from Burgermeister, and wash it down with 3 beers.  On a Wednesday night.  Ooooops.  Ok, so I still have a long way to go.

One of the goals of my healthy eating campaign, its to find ways to make greens taste good.  I love vegetables, but I am not a big fan of those leafy green vegetables that taste like you just licked a piece of metal – collard greens, kale, chard etc.  But they are good for you, so I have been working on eating them!

Last night I made a kale & broccoli coleslaw to go with some grilled turkey burgers.  Neither of which i fell in love with, so I cant be bothered to write about them.  Tonight, with the leftover kale (because you only seem to be able to purchase enormous quantities of the stuff!) I decided to do something more in my comfort zone – chili.

My standard response to things that don’t taste good – mask it with another flavour.  I blame my Mother for this trait as she used to disguise our food as kids when she used an ingredient that she knew we didn’t like.  But it is a trick that has done me well over the years.  And after tonight’s dinner, I actually feel full, and not like raiding my roommates cupboards for chocolate.  Success!

Cannelini Bean, Chorizo & Kale Chili

Chorizo, Kale & Cannellini Bean Chili


  • 1/2 pound pork chorizo
  • 5 leaves of kale, stemmed and chopped into ribbons
  • 1 tin of cannellini beans, drained
  • 1 tin petite diced tomatoes
  • 1 cup chicken stock
  • 1 onion, diced
  • 1 tsp crushed garlic
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tbsp ground black pepper
  • fresh cilantro for sprinkling on top


  • Sautee onions in olive oil in a large saucepan over a medium heat for about 5 minutes, until soft.
  • Stir in chorizo and garlic and keep stirring until chorizo starts to separate and turns the onions a delicious shade of orange.
  • Add in the chopped kale, beans and tomatoes; stir.
  • Pour in the chicken stock and spices; stir.
  • Place the lid on the pan and simmer over a medium-low heat for at least 30 minutes, stirring intermittently.
  • Serve with a sprinkling of cilantro if you wish!

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