Simone Appetit: Why do I kale?
First of all, it is crazy cheap. You can buy a huge bag at Safeway for $5.
Secondly kale is widely recognized as having properties which include cancer protection and lowered cholesterol. Yum. And, I won’t end up with huge forearms like Popeye, who is partial to spinach.
But the real reason I kale is I can stick it in anything. (Get your mind out of the gutter). Smoothies, stir-fries, omelets and my personal favorite — pesto. Yes, I do add some walnuts, thus bringing my cholesterol back up. But it is so worth it, plus the next day I can stick some kale in my smoothie.
Kale Pesto Ingredients
2 cups packed torn kale leaves, stems removed
1 cup packed fresh basil leaves
1 teaspoon course salt
1/4 cup extra= virgin olive oil
1/4 cup toasted walnuts
4 cloves garlic, chopped
1/2 cup grated Parmesan cheese
Preparation: In a food processor, combine the kale leaves, basil leaves, and salt. Pulse 10 to 12 times, until the kale leaves are finely chopped. With the motor running, drizzle in the olive oil. Scrape down the sides of the processor. Add the walnuts and garlic and process again, then add the cheese and pulse to combine. Toss with your favorite pasta and serve immediately. Do not put it in your smoothie.
Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen “must-haves” and food news at email@example.com.