| | |

Viewing entries tagged
kale

Kale and Roasted Pepper Pesto

1 Comment

Kale and Roasted Pepper Pesto

Sauces and spreads are one of those foods generally bogged down with additives and preservatives.  Luckily, they are also one of the most simple things to make and even easier to freeze for later.  I like to put my pesto into an ice-cube tray, so that I have the perfect serving size for small dinners. So bust out your food processor and up the flavor and nutrients of tonight's meal. I found this recipie on the fabulous food blog Cooking on the Weekend, by Valentina Kenney Wein.  I LOVE her use of kale (of course) and also the smoky, burn of the bell pepper.

 

Kale and Bell Pepper Pesto

INGREDIENTS

2 cup Pecans, roasted

1 medium Red Bell Pepper, roasted

1/3 cup Extra Virgin Olive Oil

2 to 4 large Garlic Cloves, roasted

4 cups packed green Kale Leaves (about 1/2 bunch)

Sea Salt and freshly ground Black Pepper, to taste

DIRECTIONS
  1. To roast the pecans: Preheat the oven to 375 degrees F and spread the nuts evenly on a baking sheet. When the oven is preheated, put the baking sheet in and roast until the nuts look a bit oily and are very aromatic, about 4 minutes. Set aside to cool.
  2. To roast the pepper: Place it directly on top of a high flame on the stove and let it cook for a few minutes. You’ll hear it crackle as the skin begins to char. Use metal kitchen tongs to turn the pepper as each side chars. It should be mostly, but not completely black. Then place the pepper in a bowl and cover it tightly with plastic wrap and let steam for about 5 minutes. Remove the plastic and let the pepper become cool enough to handle. Gently peel the skin off the pepper. Break or cut the pepper into a few pieces and then use a paring knife on the inside to remove the white membranes and seeds. Set aside.
  3. Wash, dry, and remove any tough stems from the kale.
  4. In a food processor, make the pesto by blending the kale with the roasted pecans, roasted pepper, and roasted garlic. Once it’s smooth, gradually pour in the olive oil and blend until it’s fully incorporated. Season to taste with sea salt and freshly ground black pepper.
Print Friendly and PDF

1 Comment

World-famous, massaged kale salad!

1 Comment

World-famous, massaged kale salad!

World famous? Well, maybe I am pushing it- but this indeed is my absolute favorite, scream from the roof tops, nutrition packed way to cook up this super food. Kale is part of the cruciferous family (related to the cabbage) and is touted as being one of the very most nutritious vegetable.  Kale is jam packed with carotenes, vitamins C, B6 and manganese, fiber and many minerals such as copper, iron and calcium. (Murray, 2005.)  Kale (and all cruciferous veggies) improve liver detoxification and have anti-cancer properties. So pick up a bunch at the next farmers market (it is always in season) and try on my massaged kale salad for size. Massaged Kale Salad

Raw kale salad is an easy, nutritious and adaptable recipe.  Feel free to alter dressing and additional ingredients to your tasting.

INGREDIENTS

1 bunches of lacinato/ dinosaur kale rinsed, de-boned and chopped into strips.

Juice of 1 lemon

½ teaspoon salt

4 tbsp olive oil

DIRECTIONS

1.     Put kale, olive oil, lemon and salt into bowl, then using hands massage the kale for 5 minutes to tenderize it.

2.     Then add the additional veggies, toss and let marinate for an 15 minutes or more.

3.     Additional options: avocado, shredded carrot, red bell pepper, shallot, parsley, sesame seeds, pine nuts, pumpkin seeds, cilantro, fresh mint, tomatoes, kalamata olives, radish, splash of vinegar.

Print Friendly and PDF

1 Comment