When it comes to nutritious vegetables, kale is pretty much the shiz. It’s a hardy leafy green, somewhere between silver beet and cabbage and its packed full of iron, calcium, vitamins a, k and c. In addition to this it’s extremely versatile and tasty.
So you’ve heard all the hippies and health freaks are onto it and you’ve bought yourself a bunch of this magical kale. Then you get home and it sits in the fridge ’til it’s looking limp ’cause you’re not sure what to do with it. Am I right?
Well fear not, kale lends itself well to many delicious dishes. It’s great in a green smoothie, with lemon, cucumber, apple and water. Or sliced finely and added to a stir fry, soup or salad. In winter, I serve stews and casseroles on a bed of kale, letting it wilt under the heat of the meal. Or if that doesn’t tickle your fancy, here are my two favourite ways to eat kale:
KALE PESTO with lemon and roasted walnuts.
You will need:
2 cups kale leaves – washed, patted dry and torn from stem.
2 garlic cloves
1 cup roasted walnuts
1 cup chopped Parmesan
1/2 cup extra virgin olive oil
Juice from half a lemon OR 1 whole small lemon. (Start with half and taste)
Fresh crack of sea salt and black pepper.
To roast the walnuts, spread evenly over an oven tray lined with parchment paper and place in a preheated oven on 180 degrees C. (350 F)
Lightly toast for 3-5 minutes only. Careful!! They burn faster than you’d think!
Combine all ingredients in a food processor gradually adding olive oil and lemon juice.
I like this pesto quite chunky and enjoy it as a dip, on wraps, or added to chicken, fish or steamed veggies.
You could definitely do a cheese free version if that’s your preference but I’d probably increase the walnuts by half a cup, add a little extra salt. Give it a try and let me know how you go!
Note: If you want to get your kids into this you may want to go easy on the garlic to begin with as it can be quite pungent in the pesto.
My other favourite way to use kale is very simple and the kids love these too:
Preheat oven to 180 degrees C. (350 F)
Wash and pat dry kale leaves.
Tear chip sized pieces from the stems and evenly spread over a parchment lined baking tray.
Drizzle extra virgin olive oil or melted coconut oil over leaves and season with sea salt.
Toss to coat then bake for about 10 minutes until the edges are crisp and crunchy.
If they are underdone, they will be a little chewy but you don’t want them burnt either so keep an eye on them and test one at 8-10 mins.
There you go, two easy peasy ways using kale to create yummy, healthy snacks 🙂
Now go get your kale on!
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