How to increase you consumption of vegetables

I’m always looking for ways of using up all the veggies I buy as well as ways of increasing the nutrients in any given recipe. Since today is cleaning day, I decided to use up a few of the produce I bought at the market (post below) and make something simple, but delicious and wholesome. I introduce you my take on cornbread:

This was very very simple to make and very tasty. I felt creative so I got a cornbread recipe off the internet, replaced a few ingredients, added some veggies, and voilà: Tomato kale conbread

Ingredients:

1 cup yellow cornmeal [I used Bob's Red Mill's wholegrain medium grind cornmeal]

1 cup spelt flour [also Bob's Red Mill's]

2 tbsp sugar

2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

5 tbsp butter [which I completely forgot; didn't notice the difference so I guess this can be optional]

1 large egg

1 cup buttermilk, or light sour cream, or plain yogurt [I used kefir]

1 small zucchini, grated

2 tbsp sundried tomatoes, chopped

4-5 small tomatoes

4-5 cups kale, washed and coarsely chopped (I let some of the water cling to the leaves so it will steam better)

2 tbsp olive oil

2-5 garlic, chopped (I looove garlic, so used 5)

handful of basil for decorating

Preparation

In a medium bowl, combine cormeal, flour, sugar, baking powder, salt, and soda. If using butter, cut the butter into the mixture with two knives or a pastry blender until mixture resembles coarse crumbs. Add the chopped sundried tomatoes.

In another bowl, whisk together the egg and kefir until well blended. Add to the cornmeal mixture, and stir in the zucchini. Mix until thoroughly moistened.

Heat a 10-inch cast iron or heavy oven safe skillet over medium heat. Add olive oil and stir fry the garlic until it starts to turn golden (careful not to burn it), add kale and cook until wilted (about 2 mins). This is what my curly kale looked like:

While the kale wilts, quarter the tomatoes, put them in a bowl and sprinkle about a tbsp olive oil, salt & black pepper and set it aside.

Once the kale is ready, spoon cornmeal batter evenly over the kale and carefully spread it out. Place the tomato wedges on top:

Bake in 350F for about 30 minutes. Remove form the oven, sprinkle basil and let it sit for a few minutes before serving.

It was delicious! Next time I’ll sprinkle some crumbled goat cheese on top alongside the basil…