April 26 2018
Each of these eight recipes makes the most of the fresh fruit and veggies available to cook with in the springtime.
Can you sneak kale into a Super Bowl Sunday party? Absolutely! Just don’t tell anyone. Catherine Walthers, author of the recent cookbook, Kale, Glorious Kale, has great recipes for adding everyone’s favorite leafy green into crowd-pleasing dishes.
Kale Guacamole adds a healthy twist to a yummy standard. This recipe combines diced avocado, tomato and finely chopped, massaged kale with a bit of heat and fresh lemon or lime juice. It tastes as good as it looks! Make this only an hour or two before serving so the avocado stays bright.
Serves 8 to 10
2 cups kale (stripped from stalk, torn into ¼-inch pieces, rinsed and dried)
2 tsp. olive oil
2–3 just-ripe avocados, pitted and cut into ¼-inch dice
1 cup tomato (seeded and cut into small dice)
2 Tbsp. minced red onion
4 tsp. fresh lemon or lime juice (or a combination)
½ tsp. ground cumin
1/8 tsp. smoked paprika or cayenne pepper
Replace standard potato chips with Maple-Sesame Kale Chips. Just a tad of sweetness from maple syrup and crunch from sesame seeds for this addictive healthy snack.
Makes 2 to 4 servings
5 cups kale (stripped from stalk, torn into pieces a little larger than bite-size, rinsed and dried)
1 Tbsp. olive oil
2 pinches salt
2 Tbsp. pure maple syrup
1/8 tsp. cayenne pepper
3 Tbsp. sesame seeds