Thanks for the photo, Marge!
Oh, kale. We can do anything with you really…broil it, sauté it, bake it, steam it, put it in your smoothies, build a house out of it. Behold the power.
Although kale (a member of the cabbage family) is rather fibrous and thus sometimes hard to digest, it is INCREDIBLY healthy and beautiful in its uncooked state. We’ve got two raw recipes for you to experiment with this week as well as two cooked ones, perfect for fall!
…or you can be like fellow garden member Steve Schwartz and just grab a few leaves to replenish with after a good run.
From the kitchen of Marge Raynor: Her Daily Breakfast Smoothie
half frozen banana
2 handfuls of frozen blueberries
1 cup almond milk
2 tbsp flax seeds
1 scoop protein powder
2-3 large kale leaves
Blend till smooth. That’s it — fast, delicious and very healthy.
From the kitchen of Jan Friedman-Krupnick: A Yummy Kale Salad
1/4 cup of tahini
2 garlic cloves
1/2 cup of fresh lemon juice (2 lemons)
1/4 cup Nutritional yeast
2 – 4 Tbsp extra virgin olive oil
1 tsp kosher salt + fresh ground pepper
3 Tbsp of water
Add all the ingredients to food processor and process until smooth. Wash the kale and remove all the stems. Massage the dressing into the leaves and let rest for at least 15 minutes before serving. I like to add shredded carrots, red onion, cherry tomatoes, dried cranberries and sliced almonds, but you don’t have to.
From the kitchen of Debra Greenberg: Bean Soup with Kale (not raw…since it’s a soup)
Adapted from an allrecipies.com recipe.
From my kitchen: Sauteed Kale with Whole Wheat pasta (not raw)
I’m Italian, so there’s a rule stamped on my forehead saying we must eat pasta almost every single day…which isn’t so healthy. I tried…and just can’t omit it from my diet–so I switched to pairing greens with whole wheat, quinoa, or Trader Joes pasta –that surprisingly tastes like cinnamon–anyone else notice this? This is a quick and simple 10 minute meal…easy to make after a long day and a great way to trick yourself into eating more veggies than carbohydrates.
1 box whole wheat (organic) pasta
Grated Pecorino Romano/Parmesan, to top
Kale leaves, roughly chopped…with those stems! (optional, but they add crunch!)
1/2 – 1 clove garlic
1 tbsp. minced onion/shallot (optional)
*Easily substituted by compound butter [ingredients: parsley, lemon, garlic, shallots, pepper incorporated into butter]. In that case, hold off on the lemon, garlic and onion/shallots.
Boil the water, cook the pasta. Set that aside. Meanwhile, heat up your EVOO in the pan and add garlic, making sure to watch that it doesn’t burn. Add in your minced garlic/shallots, let them sauté for a few seconds, then toss in kale leaves. Toss evenly in the oil, then let them crisp up in the pan for a few minutes. I like it to be still raw and toothsome, so I pull it off the flame after 4 minutes, but you can also cover it, turn down the heat and let it reduce down if you add some liquid, for a softer version. To serve, either incorporate pasta or serve separately, tossing it with some cheese, pepper and a drop of olive oil. Hello, dinner!
Also…you probably don’t want to serve this with the jar full of chocolate soymilk pictured on the side…that was weird together.
Thank you all for contributing!
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