What's for Dinner

Kale with Parmesan and Toasted Walnuts- Gundersen Health System

Kale with Parmesan and Toasted Walnuts

Makes 4 servings

Getting started

Equipment you will need: large saucepan with lid, cutting board/knife, baking sheet

Preheat oven to: 350

Do right away when you get home: action Step 1



1 bunch of kale

1 clove garlic

½ cup walnuts (see tips)


1. Chop walnuts and arrange on a baking sheet in a single layer. Bake 8-10 minutes. Wash kale and remove from stem. Mince garlic. Set aside separately.


1 Tbsp. olive oil


2. Heat olive oil in large saucepan. Sauté garlic until fragrant but not brown.


½ cup vegetable broth


3. Add kale and broth to pan. Cover. Simmer for 10-15 minutes or to desired tenderness. Remove from heat.


¼ cup Parmesan cheese, shredded


4. Add walnuts and shredded Parmesan cheese.





Chipotle Lime Shrimp Tacos with Avocado Salsa

Makes 4 servings

Getting started

Equipment you will need: skillet, 2 bowls, cutting board/knife

Do right away when you get home: action step 1



1 avocado

1 medium tomato

2 garlic cloves

¼ cup red or sweet onion

¼ cup fresh cilantro

½ cup black beans

2-3 Tbsp. fresh lime juice


1. Dice avocado and tomato and place in a medium bowl. Mince garlic, set half aside for cooking shrimp. Finely chop onion and cilantro, add to avocado and tomatoes along with half of minced garlic. Drain black beans, add to bowl along with lime juice and mix all ingredients together. Set aside.


1 lb. shrimp, peeled and deveined

1 tsp. chipotle chili powder or Mexican chili powder

3 Tbsp. fresh lime juice

2 Tbsp. canola or olive oil


2. In another medium bowl mix shrimp, garlic, chili powder, oil and lime juice. Heat skillet over medium-high heat and add shrimp mixture. Cook shrimp until opaque (about 2 minutes on each side).


8 corn tortillas




3. Assemble tacos by adding shrimp to corn tortillas and topping with avocado salsa.








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