La Cucina di Kat: I ate my Container Garden!

Ornamental Kale with Smoked Turkey

I have Ornamental Kale growing in my Container Garden and it is so beautiful. It's starting to get out of control so I've asked around and YES, it is edible and apparently just like regular Kale. I really haven't ate Kale that much but I have to say that this dish was sooooooo good! I really wasn't too sure what to do with it but thought I would make it kind of brothy and add lots of spice. I have a couple heads left and they are going to be cooked somehow too! It's much more tender than Collard greens so it doesn't need as much cooking. I am really loving these greens lately!


1 large Head of Kale (or package)
2 Smoked Turkey Legs or Wings - with meat cut off and sliced into 1 inch or more pieces
2 medium Onions diced
2 ribs of celery chopped
4 cloves of Garlic - minced or chopped
1 tablespoon Olive Oil
1 teaspoon Smoked Paprika
1/2 teaspoon Pepper
1 teaspoon Red Chili Peppers (optional)
4 cups of Chicken Broth
2 cups of Water
3 potatoes - peeled and chopped into 2inch pieces
1/2 can of diced tomatoes (with hot peppers - optional)
Salt if needed

Separate the leaves and cut off the hard stems and wash well...chop the Kale into large bitesize pieces.

Thumbnail by Katg

Chop the Onions, Celery and Garlic. Remove the Turkey from the Bones.

Thumbnail by Katg

In a dutch oven or large pot - coat the bottom with the olive oil and heat. Add the chopped Onions, Celery, minced Garlic, Smoked Paprika, pepper, and optional chili peppers. Saute and stir everything until it is nicely limp and the onions are transparent. Add the Turkey pieces as well as the bones. Cover with the Chicken Broth and Water. Bring to a boil and turn the heat down and simmer for about an hour. The scent will drive you crazy!

Thumbnail by Katg

Remove the turkey bones and add the potatoes and tomatoes. Cook for about 10 minutes and then add the chopped Kale! Cook for an additional 20 minutes until it is tender and wilted and has absorbed some of the broth. Taste and add salt if necessary. I added a bit but the smoked turkey seems to have provided this. Mmmmmmmmmm!

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Aka: “Kat’s Kitchen”. A warm and friendly place to really talk about good food, tell stories and share recipes from days gone by. Good down to earth cooking with an ethnic flair!

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Cubit owner: Katg