Super Greens

Kale has exploded on the culinary scene over the past few years because of its amazing nutritional benefits.  Two recipes below feature this trendy green vegetable in completely different ways.

 

Kale and Mango Salad

Adapted from http://www.foodnetwork.com/recipes/aarti-sequeira/massaged-kale-salad-recipe.html

 

  • 1 bunch kale, washed, stalks removed and

       and leaves thinly sliced

  • juice of one lemon

  • ¼ cup olive oil, plus a little extra for drizzling

  • kosher salt

  • 2 teaspoons honey

  • freshly ground pepper

  • 1 mango, diced small

  • 2 tablespoons toasted pepitas (pumpkin seeds)

 

In a large bowl, add the kale, lemon juice, a drizzle of olive oil, and a sprinkle of kosher salt.  Massage the kale until it softens, about 2 to 3 minutes (This might seem a little weird, but it makes the kale less tough and chewy). Set aside.

In a small bowl, whisk the remaining lemon juice with the honey and freshly ground pepper.  Stream in ¼ olive oil and whisk until a dressing forms.

Pour the dressing over the kale, add the mango and pepitas.  Toss and serve.

 

Kale Chips

Adapted from http://abc.go.com/shows/the-chew/recipes/crispy-roasted-kale-ina-garten

 

  • 2 bunches curly kale

  • ¼ cup olive oil

  • 1 teaspoon kosher salt

  • ½ teaspoon pepper

 

Preheat the oven to 350 degrees.  Arrange 3 oven racks evenly spaced in the oven.

Lay each kale leaf on a board and cut out the stem with a small knife.  Tear the large leaves in half.  Place the kale in a large bowl of water and wash it well.  Drain the kale and dry it in a salad spinner.

In a separate bowl, toss the kale with olive oil, kosher salt, and pepper.  Divide the kale among 3 sheet pans.  Make sure the kale is spread out and not overlapping – this will cause the kale to steam rather than roast, and it won’t end up crispy.  Roast for 15 minutes, or until crisp.  Serve hot.