Curly kale with pancetta and roasted pine nuts

In our family, what we eat seems to goes in trends. I think that is the same for most people.
You find a recipe or an ingredient that you like, and then you use that about once a week, until you start getting bored of it, and something new tickles your fancy. I suppose the seasons are a big factor to how we eat as well (at least it should be).
At the moment, kale is THE ingredient in the Colgan household. We all love the taste, and as a mum I find it extremely satisfying when my daughters enjoy eating something so nutritious.

Luckily both girls, 4 and 7, quite happily try new foods (not that kale is new by any means..). I like to think that it's because I,ve always fed them what ever me and my husband eats, and never cooked a separate "kiddy meal". I think the danger of starting to cook different meals for different requires (unless health related), is that it will soon be expected to be the norm. And the family kitchen turns into a restaurant where the child is choosing between the usual "yellow dishes" ie fish fingers, chicken nuggets e tc. A child would very rarely (or dare I say, never..) be born with a natural desire to try new foods. We are naturally cautious, and it's up to the adults to introduce the child to the wonderful flavours of different kinds of food. Even if it's just the smallest bite. The pallet will soon get used to a new taste, and enjoy the array of flavours that are on offer. I try to introduce my family to a new flavour every week. And it has actually worked out so well, that we all get quite exited about what to try next.
This is a side dish that I served with pork chops and sweet potato chips at the weekend. It was a hit with the whole family. Hope you'll enjoy it too.

Curly kale with pancetta and roasted pine nuts

• a hand full of curly kale per person
• 1 cup of cubed pancetta
• a hand full of pine nuts
• black pepper

Start by roasting the pine nuts in a dry pan until slightly golden. Set aside.
Fry the pancetta until crispy, and set aside with the pine nuts.
Place the chopped up kale in the hot pan, stirring occasionally until weltered.
Mix in the pine nuts and pancetta. Season with black pepper. The pancetta will provide the salt.
Enjoy with some white meat, or fish.

Nettle soup

There is nothing quite like springtime in a country that has been covered in snow for months on end. The first sign- the snow on the roof tops, melting and dripping down outside the window.
The next step- the once so white snow is turning grey and slushy, revealing the "business" the dogs have left behind the whole winter (not my favourite part..).

Photo www.sarajson80.blogspot.com

But then, evenings getting brighter, birds begin to sing. The rain and the sunshine taking turns to get rid of the last remaining snow.

And slowly, slowly the earth begin to thaw, and crocus and snowdrops are popping out of the ground. And so does the less popular stinging nettle, absolutely bursting with flavour and nutritional goodness.
Pick the nettles when they are small and tender (make sure to wear rubber gloves).
Once cooked the lose there "sting" and is an amazing vegetable.
You could also use it to make pesto or mixed with ricotta cheese in cannelloni et c. But this is how to make nettle soup, the way my grandma Ingegerd use to make it (although I've added the shallot, I'm sure she wouldn't mind..)

Pick your nettles using rubber gloves to prevent your hands from getting stung, that's an unpleasant experience that we'll rather do without.
I won't give any measurement, because it would depend on how well your nettle hunt goes, but also on how thick you want your soup. I'll throw you some guidelines though.

Nettle soup

• Nettles, a couple of hands full per person will be sufficient.
• 1 or 2 shallots
• a knob of butter
• chicken stock
• cream (only about a 1/4 of the amount of stock you are using)
• salt and pepper
• Half a semi hard boiled egg per person

Rinse the nettles thoroughly.
Finley chop the shallot and fry in butter on low heat until soft, but not coloured.
Add the nettles and leave until weltered.
Pour in some of the chicken stock and using a blender or a mixer ( I just use a hand held mixer), run until smooth.
Bring it back to the heat and add the cream and season to taste. Make sure not to boil the soup, as you would loose most of the nutrients and the colour would look dull.
Serve with half an egg, slightly creamy in the middle.
Now go on, get you vitamin boost!

Enjoy!