Summer Eats: Kale


Kale is filled with antioxidants, minerals and vitamins.  It has become more and more popular over the last year and you can find it everywhere now.  It is high in iron and calcium which is great for those following a vegan or vegetarian diet. It is also a great source of vitamins A and C.

There are three types of kale: Green, Red Russian and Lacinato aka Dinosaur Kale. My favorite of the three is lacinato, it is super tender and is great sauteed with garlic and olive oil or tossed in a white bean soup.

Kale is besetstored in a plastic bag in the refrigerator.

When preparing kale make sure to remove the woody steam before eating.

Kale Recipes:

Sweet and Spicy Kale Chips

  • 1 bunch of kale, ripped into chip sized pieces, rinse and dry
  • 2 dates
  • 3/4 cup water
  • 1/2 cup cashews
  • 1/4C nutritional yeast
  • 1T lime juice
  • 1t chipotle chili powder
  • 3/4t garlic powder
  • 3/4t paprika
  • 1t shoyu (can substitute soy sauce, tamari or Braggs)
  1. Place the ripped kale in a large bowl. Place the dates through shoyu in a blender and process until smooth; pour over the kale.
  2. Massage the sauce into the kale until evenly distributed.
  3. Dehydrate method: Place on dehydrator trays and dehydrate at 118F for 10 to 12 hours (however I doubt that once you start check in them every few hours that there will be any left by the time the days over). Oven method: Preheat oven to 350F.  Place the sauced kale on a baking sheet and make for 8-10 minutes until the kale chips are crispy but not burned.

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