So next up in my new food three ways series is kale three ways. Kale is having a major moment. Big moment. It is everywhere and anywhere and is touted as the best superfood out there. All of which is true. There is even a woman in Paris who has been dubbed the Kale Crusader who is determined to bring this leafy green to Paris. I am no kale crusader but I happen to be a big kale fan so I thought I would share three ways to eat kale other than just in a salad.
Making pesto out of kale is a great non-conventional way to use this leafy green. The kale is sautéed until wilted, then thrown into a food processor with some olive oil, basil, garlic, walnuts and Parmesan cheese. The result is a creamy and healthy sauce which is a notch above traditional pesto. I threw an egg yolk on top because honestly isn’t everything better with an egg yolk on it?
- 1 medium bunch kale, center ribs,stems removed and roughly chopped
- 1 garlic clove, crushed
- 1/2 cup basil
- 1/2 cup finely grated Parmesan
- 1/4 cup walnuts, toasted
- 1/2 cup olive oil
- 1 tablespoon fresh lemon juice (or more to taste)
- 1/2 teaspoon salt (or more to taste)
- Freshly ground pepper
- 1/4 teaspoon red chili pepper flakes
- Any type of pasta (I used gluten free rice pasta)
- Optional egg yolk
Place kale in a medium saute pan with 1/2 cup water. Cover and steam over medium heat until the kale is soft and wilted.
Transfer kale to a food processor, add garlic, basil, Parmesan, walnuts, and pulse until coarsely chopped. With motor running, add oil in a steady stream and process to a coarse purée. Add lemon juice and red pepper flakes then season with salt and pepper.
Meanwhile cook pasta in a big pot of boiling salted water until al dente. Once pasta is ready, reserve 1 cup of pasta water. Drain pasta and return it back to the pot. Top with desired amount of kale pesto and a little of the pasta water. Combine and cook for another 30 seconds then serve.
What better way to disguise a healthy food than to combine it with cheese and smush it between two delicious slabs of focaccia. Even though it is in grilled cheese form this kale is still great for you and it is a good way to get kids (or picky husbands) to eat their greens.
- 1 medium sized bunch of kale, stems removed and chopped into small pieces
- 1/2 onion, chopped
- 1 garlic clove, chopped
- 1 cup of melting cheese, like cheddar or gruyere
- 2 tablespoons olive oil
- 1 loaf of focaccia bread or any soft bread
Place kale in a medium saute pan with 1/2 cup water. Cover and steam over medium heat until the kale is soft and wilted. Remove and place in bowl.
Place chopped onion in a saute pan, with a little olive oil over medium heat. Saute the onions until they are soft and opaque. Add in garlic and sauté for another minute. Add the wilted kale and olive oil and sauté until the kale is heated through. Remove from heat and add cheese and salt to taste
Take slab of foccaia and cut it into sandwich size pieces. Slice focaccia horizontally. Add kale mixture then put two pieces of focaccia back together and either place in a panini press or in a 375 degree oven until cheese is melted.
Last but definitely not least this is one of the easiest ways to eat kale. Make chips out of them. These little suckers are strangely addicting and are amazing when they are covered in the sweet and hot srirracha sauce.
- 1 bunch kale, cut into small 2-3" pieces. (remove stem if the kale is big and thick)
- 2 tablespoons olive oil
- 1 tablespoon sriracha
- 1 teaspoon salt
Pre-heat oven to 300 degrees
Place cut kale in bowl. Add olive oil, sriracha and salt. Toss to coat. Place kale on baking sheet in one layer. If all of the kale doesn't fit on one sheet, use another. Do not overlap or the kale won't get crispy.
Bake kale for about 30 minutes or until crispy.