And the award for most hated leafy green goes to…KALE! Just like its crinkly, curly leaves, I see countless crinkly noses when I suggest using this green…
#Lettucebowandsay “And it kales me!”
So I set out in search of the best way to mask the bitterness while still absorbing the vast nutritional value. Also, kale is the most abundant winter leafy green. To stay in season, we’ve got to find creative ways to enjoy it!
Along my journey I found that pesto was the perfect flavor mask, so much so that the pesto is even made with kale! Taking the place of a traditional salad dressing, massaging the pesto onto raw kale leaves softens and coats for a delicious lunch or side salad.
Kale Nutritional Facts
Most notoriously, Kale contains the highest natural source of vitamin K which is critical for blood clotting. It does so by activating certain proteins and giving them the ability to bind calcium. Additionally, Kale is higher in vitamin C than most other greens, containing about three times much as spinach and collard greens.
Kale Pesto Salad
Equipment
- Blender or Food Processor
Ingredients
Kale Pesto
- 3 Cups Kale (stems removed)
- 1/4 Cup Almonds (sliced)
- 2 Cloves Garlic
- 1/2 Medium Lemon (juiced)
- 1/4 Cup Vegan Parmesan Cheese (cubed)
- 1/2 Cup EVOO (start with a few table spoons at a time – add more if needed)
Salad:
- Kale
- Kale Pesto (enough to cover the kale leaves
- Red Onion (thinly sliced)
- Cannellini Beans
- Almonds (sliced or slivers)
- Vegan Parmesan Cheese (finely grated)
Instructions
Kale Pesto
- Add all of the ingredients to a blender or food processor and blend until smooth. Begin with less EVOO and add more as needed until you create a thin paste
Kale Pesto Salad
- Add pesto to raw kale and massage until kale begins to soften and pesto evenly coats all of the leaves
- Add the red onion, beans and almonds
- Finish with the grated parmesan and enjoy!
