The kale at the stores I shop at has been looking pretty sad and wilty lately, so a few days ago when I spied too nice looking, although small bunches, I snatched them up quick and immediately put them to use.
With the first bunch, I made some Mexican-spiced kale chips.
I took around 3/4 to 1 cup of hummus and mixed it with a couple packets of True Lime, some cumin and salt to taste, and warm water to thin. I tore my washed kale leaves off their stems and tossed them in the mixture until evenly coated. I laid them on the dehydrator trays and sprinkled them with cayenne pepper, and left them to do their dehydrator thang at 120° overnight (8 hours or so).
They came out incredible, and also incredibly spicy! They didn’t stand a chance and I devoured them throughout the course of the day. I like making kale chips with a hummus base rather than cashews because they are lower in fat and less rich tasting, so consuming the whole bunch isn’t even a question. 🙂
For the second bunch, I made a recipe out of an awesome magazine that one of my fellow massage therapy students gave me last month.
She’s British and gave me the UK edition of Good Food, which was a ton of fun to look through! One recipe that caught my eye in particular was for colcannon.
It’s meant to use winter garden essentials of potatoes with either cabbage or kale. Mashed potatoes with onion and kale? Uhhh, sign me up!
I made mashed potatoes with a little salt and unsweetened almond milk and set them to the side. I then sauteed chopped white onion in Earth Balance, added the washed and torn kale, and then combined the two.
I grossly overestimated the amount of mashed potatoes I needed (I set some aside and didn’t use them all for this recipe), and my dish looked a lot less green than the picture in the magazine.
The magazine photo. Oops.
It didn’t matter though. This dish is simple, delicious, and very comfort foody and perfect for cold nights. I ate mine with some miso paste and True Lemon massaged tilapia.
I’ll be keeping my eyes peeled for bigger, healthier bunches of kale so I can keep experimenting!
Do you like kale? Do you have a favorite way to prepare it?