All Hail Kale!

October 3, 2012

Those who know me, know that I love kale.

Here are some of my favorite recipes from Whole Foods Market.

Kale Carrot & Avocado Salad

Ingredients:

1 bunch kale, stemmed and finely chopped
2 cups grated carrots
avocado, peeled and pitted
1/4 cup thinly sliced red onion
2 tablespoons lemon or lime juice
2 tablespoons sesame seeds, toasted
1/2 teaspoon reduced sodium soy sauce

Method:

Toss all ingredients together in a large bowl. Use your hands or the back of a large spoon to thoroughly mash avocado into kale. Set aside at room temperature for 30 minutes before serving to allow kale to soften.

Nutritional Info:

PER SERVING:

160 calories (60 from fat)
7g total fat
0.5g saturated fat
0mg cholesterol
115mg sodium
23g carbohydrate (6g dietary fiber, 3g sugar)
6g protein

Roasted Kale Chips

Ingredients:

1 bunch kale
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt and spices to taste

Method:

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Trim tough stems from kale and discard; cut large leaves into 2-inch pieces (leave any small leaves whole). Place in a large bowl, drizzle with oil and toss. Add spices and salt, toss again. Arrange kale on baking sheets in single layer; bake until crispy and the edges just begin to brown, about 12 minutes. Remove from oven and let cool for 2 minutes on the baking sheets. Transfer to a bowl and enjoy.