Kale is a simple green that lends itself well to simple preparations. It is not as strong in flavor as some of the other greens therefore it seems to be better suited for those who are just beginning to enjoy greens in their diet. With its growing popularity it is readily available year round in most supermarkets. Some of the ways that I have found to eat and enjoy kale is as a kale chips, another is in simple salads.
Kale chips are super simple to make and for some they are quite addictive
To make kale chips:
preheat the oven to 300 degrees
1 bunch kale
1 Tablespoon olive oil
salt and pepper
To make kale chips wash and thoroughly dry the kale. Remove the large center stem and tear the kale into uniformly sized large pieces (about the size of a regular potato chip). Toss the kale with the olive oil and sprinkle with salt and pepper. Spread the kale chips in a single layer using two cookie sheets. Bake in a 300 degree oven for about 30 minutes until crispy and dry. I prefer to cook them at the lower temperature. Some recipes cook at a high temperature but they tend to burn to quickly.
Another way we enjoy kale is in a salad. Here is an easy kale and quinoa salad that the whole family enjoys.
If you have never tried quinoa you are in for a surprise. This small grain is quite versatile and makes wonderful salads. I wrote about it in a previous post My post on quinoa
Quinoa and Kale salad
2 cups water
1 cup quinoa
10 kale leaves, cut into small pieces
1/2 teaspoon salt
Cook the quinoa (this can be done a day or two ahead). Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
Put kale in a large mixing bowl and sprinkle with the 1/2 teaspoon salt. Massage the kale for 2-3 minutes. This really helps to soften the kale and make it into a really nice salad green that is not to tough to chew.
Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.
What is your favorite way to eat this wonderful vegetable?
Leave a comment below so we all can learn.
This post shared as part of real food wednesdays