Kale. That’s a word you’re probably hearing more and more lately. There seems to be a kale salad popping up on every menu, and it’s made the transition from being a product only sold in specialty health food stores to being a staple at almost every supermarket. Kale is not only a great way to get vitamin C, iron, calcium and anti-oxidants and may even prevent some cancers! While all of this is fine and dandy, most people have no idea how to prepare kale (and make it delicious!).
It really rocked our world when we discovered that massaging kale (literally!) with sea salt made it easier to eat and digest in salads. After that, the possibilities were endless.
Here are three recipes that can help you get the nutritional power from this dark leafy green at any meal.
By Julia of Lemon Stripes.
Breakfast: Greena Colada Smoothie
This has been our go-to breakfast lately, not only because it’s sweet and delicious, but also because it jolts us with a big dose of kale that keeps us energized throughout the entire day. Not a tropical fruit lover? Swap out the pineapple for berries and the coconut butter for almond butter.
-¾ cup coconut or almond mil
-A small handful of frozen pineapple chunks
-2 large handfuls of chopped kale
-1 spoonful of coconut butter or coconut oil
Blend and enjoy!
Lunch: Kale Caesar Salad
This vegan Caesar dressing tastes better than the real thing! The cashews make it creamy, while the mustard keeps it tangy. Tip: Try this dressing on romaine and sprinkle parmesan cheese on top for a true Caesar salad that will knock your socks off!
-A bowlful of de-stemmed and chopped kale
-Juice from 1 lemon
-¼ cup raw cashews
-3 tablespoons extra virgin olive oil
-2 tablespoons apple cider vinegar
-1 tablespoon Dijon mustard
-2 teaspoons Worchester sauce
-2 cloves of garlic
-Sea salt and lots of black pepper
-1 slice of your favorite bread, cubed and tossed with olive oil, sea salt, and pepper
1. Mix cashews, lemon, oil, Worchester sauce, garlic, salt and pepper in a blender until creamy. Add water as you go if it gets too thick.
2. Broil the seasoned bread for 2 minutes or until crunchy.
3. In a large bowl, mix together the kale, dressing, and croutons.
Dinner: Kale Jambalaya
This flavorful dish is homey and comforting. Make a big batch of this on a Sunday night, and eat it for the rest of the week.
-2 bunches fresh kale, washed and chopped
-3 cups organic chicken broth
-1 yellow onion, chopped
-1 clove of garlic, chopped
-1 ½ pounds of Andouille chicken sausage (or any spicy sausage) cut into round slices
-1 package of nitrate and hormone free turkey bacon
-3 cups cooked brown rice
-½ cup bread crumbs
-A dash of creole seasoning (like Tony’s)
1. In a large saucepan, combine kale with chicken broth, onion, and garlic.
2. Bring to a boil, then reduce heat to a simmer and cook for 15 minutes.
3. Remove from heat and set aside (do not drain).
4. Saute sausage in a frying pan until lightly browned.
5. Remove from pan and set aside.
6. Fry turkey bacon until crisp, then drain on paper towels and cut into small pieces.
7. Preheat oven to 350 degrees.
8. Combine kale (with pot juices), sausage, and rice.
9. Season with creole seasoning.
10. Place mixture in a large baking pan.
11. Mix breadcrumbs with the bacon and sprinkle on top of the jambalaya.
12. Bake at 350 degrees until the bread crumbs are lightly browned.