Kale, the green leaf super food can be made in few ways: (without talking about the green juice 🙂
- Kale Chips – This simple preparation of kale will have you begging for more. A crispy salty treat that is better than popcorn or potato chips.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
- kale pesto– More flavorful than basil pesto, this is a great addition to pizza, pasta, or in an omelet
- ¼- ½ cup chopped walnuts
- 1 ½ -2 teaspoons salt
- ½ pound lacinato kale, stems removed, coarsely chopped (1 medium bunch should do)
- 2 cloves garlic, minced
- ½ cup olive oil
- ½ tsp old bay seasoning
- ½ cup grated Parmigiano-Reggiano
- Ground black pepper to taste
- Toast chopped walnuts in a dry, heavy skillet (such as cast iron) over high heat, stirring constantly until they start to brown and become fragrant. Alternatively, place on a baking sheet and toast at 325 degrees. Keep an eye on nuts – they burn quickly and will get bitter!
- Bring about two quarts of water to a boil. Add 1 teaspoon of the salt, then add kale. Cook, uncovered, until tender, about 10 minutes. Remove from pot and drain.
- In a blender or food processor, add garlic, walnuts and drained kale and whiz until well combined. Pour in oil in a steady stream, and pulse until combined. Add ½ teaspoon salt and Old Bay Seasoning, pulse, then taste. Add remaining ½ teaspoon of salt if necessary.
- Spoon pesto into a bowl and stir in cheese and pepper.
3 Sauteed Kale-For a hearty side dish, this is a classic preparation. I saute onions and garlic before I add the kale, and add a couple dashes of hot sauce for an added kick.
- Kale quiche -You can substitute any spinach quiche with kale and it offers the same great taste with the added health benefits.
5. Kale Soup– Just add kale to any vegetables soup!