Kale is the new spinach. It’s nutritious and it’s part of the cruciferous vegetable familythat includes cabbage, collard greens, broccoli, bok choy and Brussels sprouts. See,there’s a good reason you were force fed Brussels sprouts when you were a kid.Cruciferous veggies are loaded with beneficial vitamins, minerals, and loads of fibre thatare good for the gut. Kale is the darkest of all dark leafy greens, and I’m sure by nowyou’ve heard how good dark leafy greens are for you. Eating them may reduce cancerrisk and lower blood cholesterol among many more health benefits.
I can understand kale might look unappetizing to a new palette, but with all it’s versatility I’m sure you can figure out some way to eat it. Sometimes I put it in my berry smoothiefor breakfast, eat it raw and chopped finely in a salad, baked like a chip, or stir friedwith lots of other veggies. So to get you started on the kale train I’m going to give you 2magnificently easy recipes to try. The more you eat kale (or any dark leafy greens) themore you’ll start to crave them. This is true. Try it. I dare ya!
Krispy Kale Tofu
1 cup short-grain brown rice or basmati
1/3 cup olive oil
1 tsp sesame oil
|2 tbsp soy sauce
1 lb kale chopped (ribs removed)
1 gala apple, chopped into cubes
1/2 cup unsweetened coconut flakes
1/2 lb extra-firm tofu, cut into 1/4″ cubes
Preheat oven to 350°. Prepare Brown Rice. Whisk together olive oil, sesame oil andsoy sauce. Reserve 1/3 of the dressing, and combine the remainder with kale, coconutand tofu – I sometimes add chopped apple with the skin on too. Toss well, and thenspread it in a single layer on 2 sheet pans. Bake until crispy, about 25 minutes, stirringoccasionally to cook evenly on all sides. Remove from oven and toss mixture withremaining dressing and the cooked rice. Serve warm.
This recipe is a winner. I almost ate all of it in one day, which is possible sans rice! Butyou make a lot of it and as a left over meal the kale surprisingly stays crispy.
Kale & Avocado Salad
1 small bunch kale
3 tbsp olive oil
2 tbsp lemon juice
¼ to ½ teaspoon sea salt
2 cloves of garlic, minced
2 tbsp diced red onion
2 tbsp hemp seeds (optional)
1 ripe avocado
½ cup diced cucumber
Chop the kale into bit size pieces or thin ribbon like pieces and place in a bowl. Place ina large bowl and sprinkle with ¼ teaspoon of salt. Using your hands, massage the saltinto the kale. This is the secret. If raw kale is a little much for you, this softens it. You’llnotice it starts to wilt because of the salt. Add olive oil, lemon, garlic and onion to thebowl and continue to toss with your hands Add the hemp seeds, avocado and cucumberwhen you’re ready to serve. Hemp seeds are optional. I also like adding pumpkin seedssometimes.
This salad recipe was how I converted from hating kale to loving kale… and now eatingit 4 or 5 times a week. If you’re still skeptical if you’ll like kale you could try this saladmixture in a whole wheat pita which breaks it up a bit.
Posted by Lauren at hot for food blog