How to Make it Delicious: Kale Recipes

Evergreen Everblue Smoothie

Serves 2

  • 2 cups blueberries, fresh or frozen
  • 3 cups water
  • 1 cup greens (spinach or kale)
  • ½ cup walnuts
  • ¼ cup dates, pitted
  • ½ vanilla bean pod, scraped or 1 teaspoon vanilla extract

Blend all the ingredients in a blender until creamy.  If you like your smoothie cold add ½ cup of ice and blend again until fully incorporated.

 

Kale and Avocado Salad

  • One large bunch kale
  • Celtic sea salt 1 Tablespoon extra virgin olive oil
  • juice of 1 lemon
  • 2 ripe avocados
  • One small basket of red cherry or grape tomatoes
  • 4 green onions

Chop the kale up into tiny pieces measuring roughly ½ inch square and put into a bowl. Add 1 tablespoon of olive oil plus a small sprinkling of salt to the kale and massage well into the leaves until they are glistening and look succulent. If you need more oil, add it and continue to massage the kale.  Add lemon juice and continue to massage the kale until the leaves are well coated with lemon juice.

Chop up 1 avocado into small pieces, add to the kale and massage in well, coating the leaves with the avocado. Chop tomatoes in half and add to bowl. Gently toss to combine. Finely slice the spring onions and toss them onto the salad. Cut the second avocado into ½ inch dice and top the salad with it.

Sea Salt and Vinegar Kale Crisps

  • 1 large bunch of kale, destemmed,  and torn into 2-3″ pieces
  • 1 ½ tablespoon extra virgin olive oil
  • 2 tablespoon apple cider vinegar
  • ¼ teaspoon sea salt

Preheat the oven to 375F. In an extra large bowl toss all the ingredients together with your hands. Arrange the kale pieces into even layers onto two rimmed baking sheets. Bake for 10 to 12 minutes, until kale crisps are browned around the edges. Allow the crisps to cool completely before serving.

Note: Kale crisps go from deeply browned to burnt in a flash …watch them very closely!

You can also use a dehydrator to make the crisps.  For the first hour, dehydrate at 145°F, then turn the trays around and lower the temperature to 115°F.  Check them in couple of hours and either remove or keep dehydrating to your desired crispiness.

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