I’m always on the lookout for good, new kale recipes. (There are some pretty disappointing ones out there. I always hate the idea of someone trying one or two bad kale recipes and then concluding that they must just not like kale).
Personally, I like kale two ways- raw and well-cooked. I’ve tried sauteing it lightly, as many recipes recommend, but it seems a bit too tough and strong-tasting to me prepared in this way. (Let me know if you have a recipe that might change my opinion on this).
Raw I like it in vegetable juice, in green smoothies and in a marinated salad (with an acid that tenderizes the leaves. On it’s own, again, I find it too tough and strong.)
Well-cooked I like it in soups, in Beans and Greens and in our new favorite form, Creamed Kale (Yummo!). I originally learned of this way to prepare kale at the Nourishing Meals site (I LOVE their books and recipes. I find their whole foods approach very similar to mine). I’ve modified their recipe a bit. I hope you give it a try. It’s fabulous!
2 bunches of fresh kale (or about 20 oz. of frozen kale)
2 Tbsp. coconut or olive oil
1 onion, thinly sliced
4 cloves garlic, crushed
1 1/2 cups water
1/2 cup raw cashews
1 Tbsp. lemon juice
1 Tbsp. olive oil
1 Tbsp. brown rice flour
2 Tbsp. nutritional yeast
3/4- 1 tsp. unrefined sea salt
opt: 1/8 tsp. ground cayenne
Chop kale and cook until quite tender- either in a covered pot with a small amount of water added or for six minutes in a pressure cooker with just 1/2 cup water added.
In a separate pan, saute onion (then garlic briefly) in the coconut or olive oil until tender. Blend the rest of the ingredients in a blender and then add to the onions and garlic. Simmer until slightly thickened. Add cooked kale and simmer for a couple of minutes together.
This recipe is also great prepared with a combination of kale and green beans.
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