Cream of Kale Chowder with Smoked Oysters and Potatoes

Not long ago, I used to think of kale as just a decorative garnish. But recently, I’ve discovered it’s actually incredibly versatile and can be used in a variety of delicious dishes. Whether eaten raw or cooked, kale always adds something special. Its nutritional value is off the charts, and when combined with smoked oysters and potatoes, it transforms into a rich and flavorful chowder.

Ingredients
1 small cooked potato - peeled and cut into chunks
2 cups kale - chopped
1 can (85g) smoked oysters
1 tablespoon butter
2 tablespoons flour

1 cup chicken broth

1 1/2 cups cream or milk
Salt and pepper to taste

Directions

1. In a medium saucepan, melt butter over medium heat and saute kale. 
2. Cover and simmer for a couple of minutes until tender.
3. Sprinkle flour over kale and stir to incorporate.
4. Add chicken broth and cream.  Cook over medium heat until thickened.
5. Finally add potato chunks and smoked oysters to the chowder and stir well.
6. Remove from heat.  Season with salt and pepper and serve. 

Makes 2 to 3 servings. 

Papaya and mango salad

This salad recipe is simple but sometimes it can be easily overlooked.  Picking good papaya and mango is the key to make this salad tasty.   Enjoy while the fruits are still at their peak season.

Ingredients

1 papaya - peeled, seeded and diced
1 mango - peeled, seeded and diced
1/4 cup peas
1/4 cup corn
1/4 cup chopped mint
a small handful of coconut flakes 
2 tablespoons lime juice
1 tablespoon honey

Directions

1. Place papaya, mango, peas, corn and mint in a serving bowl.
2. In a small bowl, mix lime juice and honey together.
3. Pour the juice mixture over the papaya and mango mixture.  Toss well.
4. Sprinkle the coconut flakes and serve.