All Hail Kale!

Ok, I was a bit premature to dismiss kale the other day. I learned a little bit more about the leafy greens on the internet and I’m loving them. I came across a recipe on Modern Hippie and the secret is sea salt! This Kale Avocado Salad was incredible. Natalia of Glowing Temple who posted the recipe also goes onto say, the more greens she eats the more her body craves them. Well, I’m not there yet, but I will give it a try!

The salad is also good stuffed in a whole wheat pita with other pairings like crispy tofu or homemade falafel (I’ll post that recipe next). Like this, it sort of reminds me of tabouleh. It’s a good way to get more greens, still eat healthy, but not get bored of eating ONLY salad all the time.

I also found a recipe for Kale Soup on The Hot Yam! blog site. Which means I was able to use up all that kale I had in the same cooking session! I was hoping to try Hot Yam for the first time too, but they’ve closed for the semester. This was more like a lentil soup, as the kale wasn’t really the feature ingredient, but it was still tasty and it’s a keeper!

Kale Soup

Ingredients:
2 tbsp oil
1 medium onion, chopped
4 cloves garlic, chopped
1 cup diced carrot
1 cup diced celery
6 1/2 cups vegetable broth
2 red potatoes, diced into ½-inch cubes
1 cup green lentils
2 tsp dried thyme
2 tsp dried sage
3 cups kale, chopped
salt and pepper

Heat oil in a large pot over medium heat. Saute onion and garlic for 5 minutes. Add carrots and celery, and saute for an additional 10 minutes. Add all ingredients except for kale, salt, and pepper. Bring to a boil, reduce heat to low, and simmer for about 45 minutes, stirring occasionally. Add chopped kale, salt, and pepper. Simmer for an additional 5 minutes.

Advertisement