In a pot, saute 1 chopped onion, then add 1 cup each chopped carrots and celery until soft. Add 6 cups water, 1 tbsp low-sodium soup base, and 1 cup black beans. Simmer uncovered. Stif occasionally until beans cook. Add 1 bunch deribbed chopped kale and cook until tender.SEE ALSO:Kale: The Nutrient Packed Side Dish
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Blend A Smoothie
Blend 1 cup deribbed, chopped kale, 1 frozen banana chopped, 1/3 avocado, 1 cup low-fat kefir, and 1 stevia leaf until desired texture is reached.SEE ALSO:A Protein-Packed Smoothie
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Toss A Salad
Toss 1 bunch chopped kale with 1 tsp walnut oil. Combine with 1/2 cup chickpeas, 1 tsp each tahini and lemon juice, and 3 oz grilled chicken.SEE ALSO:Simple Kale Salad Recipe
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Bake Kale Chips
Derib 1 bunch kale and tear into bite-size pieces. Spread kale over baking sheet and distribute 2 tbsp olive oil and 1 tsp salt throughout the pan, coating the kale. Bake at 350 for 25 minutes, rotating the chips after 10 minutes.
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Mix Up A Pesto
In a food processor, pulse 2 cups cut kale, 1/2 cup soaked cashews, 1/4 cup each olive oil, lemon juice, and low-fat parmesan cheese, 2 tbsp balsamic vinegar, and 1 clove crushed garlic until desired consistency is achieved. Add salt and pepper to taste.
In a pot, saute 1 chopped onion, then add 1 cup each chopped carrots and celery until soft. Add 6 cups water, 1 tbsp low-sodium soup base, and 1 cup black beans. Simmer uncovered. Stif occasionally until beans cook. Add 1 bunch deribbed chopped kale and cook until tender.
Derib 1 bunch kale and tear into bite-size pieces. Spread kale over baking sheet and distribute 2 tbsp olive oil and 1 tsp salt throughout the pan, coating the kale. Bake at 350 for 25 minutes, rotating the chips after 10 minutes.
Mix Up A Pesto
In a food processor, pulse 2 cups cut kale, 1/2 cup soaked cashews, 1/4 cup each olive oil, lemon juice, and low-fat parmesan cheese, 2 tbsp balsamic vinegar, and 1 clove crushed garlic until desired consistency is achieved. Add salt and pepper to taste.
