|Dwarf Blue Scotch kale|
Kale and Walnut Pesto
Don't try this with delicate basil! To get the kale ready, you should blanch it first to soften and dispel some of the bitterness. For this step, I'll often treat the kale like pasta. Bring a large pot of water to a rolling boil, add salt, add kale. Boil for about a minute, then drain. Run some cold water over the kale to stop the cooking process, wring it dry in a clean kitchen towel, then you're ready to go!
- 1 bunch of kale, stems removed
- 1 clove garlic
- 1/4 cup grated parmesan
- 1/4 cup walnuts
- 1/2 cup olive oil
- 1 tbsp lemon juice
- kosher salt
Pulse the garlic and walnuts in a food processor until coarsely chopped. Add the parmesan, kale, and lemon juice and pulse until chopped. With the motor running, slowly drizzle in the olive oil to form a coarse puree. Add the lemon juice and kosher salt to taste, pulse to combine.
|Red Russian Kale|
Massaged Kale Salad
Yes, you read that right! Maybe you don't want to blanch, boil, saute, or otherwise cook out any nutrients from this leafy superfood. Or maybe it's just too hot out and you don't feel like turning on the stove. Massaging the kale helps break down the fibrous leaf without applying heat, so it's a bit easier to digest.
To massage the kale, just remove the stems, chop it up and collect it in a bowl large enough to fit. Massage/roll the kale between your fingertips for a few minutes until it's soft.
- 1 bunch kale, stems removed and chopped
- Juice from 1 lemon
- 1/4 cup olive oil
- 2 tsp honey
- Fresh fruit of choice
- Sunflower seeds or pepitas (pumpkin seeds)