It’s the time of year where I am slightly scared to open up my fridge and be confronted with bags of kale shoved onto each shelf. I love kale, but it takes up a lot of room and there is just so much of it right now and I have lots of other greens to eat as well! Here are three recipes for quick and easy kale dishes: Massaged Kale Salad, Blanched Kale with Raisin Sauce, and Kale Chips.
Massaged Kale Salad
1 bunch of Kale
1 Tbsp olive oil
3-4 scallions, sliced thin
2 tsp sesame seeds
1 Watermelon Radish, grated
¼ tsp salt
Cut the stem out of the kale leaves and rip into bite size pieces, Put kale into a large bowl and drizzle the olive oil over top, Using your hands, start massaging the kale until it is slightly wilted and soft. Add in the scallions, sesame seeds, grated radish, and salt. Mix well. Enjoy!
Blanched Kale with Raisin Sauce
1 small bunch of Kale (about 4-5 leaves)
4 Tbsp butter
½ cup raisins
1 tsp balsamic vinegar
½ lemon, juiced
Pinch of salt
Bring a large pot of water to a simmer. Meanwhile prepare the kale by cutting out the stem and ripping it into medium sized pieces. Drop the kale into the simmering water and let it cook for 2 minutes, until soft and tender, then drain, and place into a bowl. Melt the butter in a small saucepan over low heat, mix in the raisins, balsamic vinegar, lemon juice, and salt. Allow the sauce to cook for about 5 minutes, until the raisins are soft. Pour the sauce over the kale, mix, and enjoy!
1 bunch of kale
Nutritional Yeast (Optional)
Preheat the oven to 300 degrees.
First rinse the kale and dry thoroughly. Cut out the stem and rip into pieces. Put the kale into a large bowl and drizzle with just a little bit of olive oil, using your hands start to massage the kale until all the pieces are lightly coated on both sides, adding more oil if necessary. Spread out onto a lined baking sheet (or two) in a single layer. Sprinkle lightly with salt and the nutritional yeast. Bake for 12 minutes and then either rotate the pans or flip the individual kale pieces. Continue to bake for another 12-15 minutes. Allow to cool on the baking tray for a few minutes before eating. These are best eaten the day they are made. Enjoy!
Recipe and photos by Meghan Feilmeier
Follow her on Instagram: @meghan_moves and @meghan_feilmeier_photography