Friday, February 15, 2013

Project Kale

Since I made a kale and mushroom lasagna last week, I obviously had to buy kale.  And since I'm a very poor judge of volume/size, I got the gigantor bag, which is enough to feed a kale loving army until they turn green.  Needless to say, I have some kale leftover.  In the past, I have tried just plain boiled kale, adding it to omelets, and kale chips.  I wasn't a big fan of it just boiled, but I'm overall not a big fan of vegetables that taste too vegetable like (I'm 6), so I wasn't too surprised.  The omelets were pretty good and the chips were delicious.  But I thought that this time I would try something different.  A friend suggested adding it to a smoothie, which I did.  I was going to take a picture, but it looks like grey mush, and in combination with my shaky iPhone photography skills, it was super unappetizing.  However, it was delicious and when you drink a big @$$ cup of veggie, you really feel like you're doing something good for yourself.  In case you'd like to try it, here are some directions.  Keep in mind that it is nearly impossible to mess up a smoothie, so just add in whatever you want.

Kale Smoothie:
1 Banana
1/2 Cup plain Greek yogurt
3/4 Cup milk (I used 1% because that's what I drink)
1 handful frozen mango
1 1/2 handfuls frozen berries
2 big handfuls of kale

Add all of this to your blender and turn it on.  I typically put the yogurt and milk at the bottom; it seems to help it blend better.  If you fee like it isn't mixing well, add in more milk or some water to loosen it up.

My second kale project was a raw kale salad.  I have seen this floating around on the interwebs, so I thought I'd give it a shot.  I'm trying to eat a salad almost everyday, but I'm tired of the romaine lettuce, carrots, celery combo.  This kale salad is like a breath of fresh, green, healthy air.  And there are pictures!

Kale Salad (inspired by Luann's Kale Salad):
2 big handfuls of kale (around 3 cups) - mine came out of a pre-washed and chopped bag
1/2 teaspoon of salt
Sunflower Seeds
Dried Cranberries
Dried Apricots
Goat Cheese
2 tablespoons oil (I used a citrus infused olive oil, but whatever olive oil you have would be fine)
1 tablespoon vinegar (I used balsamic)

First, add the kale to a big bowl and throw the salt on top.  Massage the kale until it begins to turn bright green (like it does when it's cooked) and decreases in volume.  Or until the song "No Scrubs" is over.  Whichever comes first.

Second, add the toppings.  I did about a handful of each, and chopped up the apricots so there weren't giant giant pieces.   You can change up the toppings based on what you have in the kitchen already and add more or less depending on your personal tastes.  The world is your oyster.

Third, make some dressing.  It's super easy, just add the oil and vinegar to a small bowl and whip it (whip it good) with a fork or a small whisk until it has emulsified.  You can also add salt and pepper and any other kinds of seasonings you like here.  I would taste it first before adding salt, as the toppings typically have salt in them and there is already salt from the massage.

Fourth, dig in!


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