Inspired by an article in our local paper, I had my own Kale-A-Rama cooking fest a few weeks back. Here is what I made:
Kale Pesto ( so far I have stirred this into pasta, smeared it on grilled salmon, spread it on turkey wraps, and served it with crackers)
Kale and Brussels Sprout Salad -- don't be a hater until you've tried it
Baked Rigatoni with Sausage, Kale and Squash -- perhaps a bit heavy for hot summer days, but a family and crowd pleaser all winter long
So, off to your favorite farmers market and pick up some Kale. You'll not regret it.
Kale Pesto (adapted from Fifty Shades of Kale)
2 C kale leaves, stems removed, packed
1 C basil leaves, packed
1 t sea salt
1/4 C extra virgin olive oil
1/4 cup walnut pieces, toasted
2 large garlic cloves (or 3 small) chopped
1/2 C grated Parmesan cheese
- Place kale, basil, salt in food processor. Pulse until kale is finely chopped. About 10 times.
- With motor running slowly add olive oil
- Turn off processor and scrape down sides
- Add walnuts and garlic. Process until fully incorporated.
- Add cheese and process until combined
Keeps for a few weeks in the fridge. Or freeze in small containers or ice cube trays for later use.
Kale and Brussel Sprout Salad with Walnut Dressing
1 bunch Kale ( tuscan or baby are best)
5 t walnut oil
4 brussel sprouts
1 large garlic clove
1 T rice wine vinegar
1 t soy sauce
1/4 C walnut pieces, toasted
chives for garnish
- Remove kale leaves from stems. Stack leaves and roll tightly, then slice into narrow strips.
- Place kale in a salad bowl with 1 t of walnut oil. Massage leaves with your hands or tongs until fully coated. Set aside.
- Remove tough outer leaves from brussel sprouts, and slice in half. Then thinly slice and add to kale leaves. Massage leaves again.
- Crush the garlic with 1/8 t salt in mortar until smooth. Whisk in vinegar, remaining oil and soy sauce.
- Pour dressing over salad, and garnish with walnuts and chives.