Fail-Proof Kale Recipes

 Metro Detroit Mommy Blogger  Theresa Walker- Beach Body Coach

We’ve heard a lot about kale in the last few years;
“super foods” are the hot topic.  I
admit, it took me a few times to figure out how to properly prepare kale so
that it was what I’d consider edible! 
But once I did some talking to friends and experimenting, I found a few
great kale recipes that I truly enjoy, and I think you will too.  
#1 Kale Salad:  The
best way to prepare kale to use in a salad is to wash and trim first.  Next, spritz (if you have a *misto* it comes
in handy here) or drizzle a bit of olive oil onto the kale and massage onto the
leaves.  Let sit if possible for 15
minutes, the longer it sits, the softer the leaves will get as they absorb the
oil.  Once they are at sufficient
texture, you can start preparing your salad. 
There are lots of fun creations you can make using kale,
just as you would any other lettuce, pick your protein, other veggies, healthy
fat, dressing and if you want, add an extra crunch with a topping.  Here’s an example of one of my favorites,
Kale & Quinoa Salad:

Kale, massaged with EVOO and lime juice to taste
1/2c Quinoa
1/2c Black Beans
¼ c Salsa
¼ c Avocado or Guacamole
Top kale with ingredients and enjoy!
Asian Kale Salad:

Kale, massaged with your favorite Asian salad dressing, I
like Sesame Ginger by Paul Newman
2 Hard Boiled Eggs
2 TBSP Sunflower Seeds
½ of orange pepper chopped
Serving of wonton crispy strips
Toss kale with ingredients and enjoy
#2 Sautéed Kale
 
½ c water
1 ½ c chopped kale
1 tsp pine nuts

2 tsp fresh lemon juice
1 dash sea salt
Bring water to a boil in small sauce pan over medium
heat.  Add kale and cook for 3-5 minutes
or until kale is tender and bright green. 
Remove from heat, drain and place in medium bowl.  Toss kale with pine nuts, lemon juice and
salt.
#3 Kale chips
Preheat oven to 325.  Wash
and trim kale into bite size pieces. 
Spread out on a cookie sheet and spritz lightly with EVOO, along with
sea salt and grated parmesan cheese if you like.  Bake for 15 minutes or until crispy and edges
are lightly browned.  
Other than the above, I treat kale as if it’s spinach.  You can add it into things like hearty soups
or stuffed peppers in place of spinach. 
It works just as well.  Spinach is
also a fabulous leafy green, but it’s great to switch up your veggies.  I like to do kale one week, spinach the next,
romaine the following and so on.  That
way I’m getting a variety of vitamins and also giving my taste buds a change of
pace! 
Have kale recipes you enjoy? 
Please share! 
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