Kale (½” Slice) 3 cups
Carrots (Grated) 1 cup
Red Cabbage (Thinly Sliced) 1 1/2 cups
Pumpkin Seeds (Tamari Toasted) 1/4 cup
Sunflower Seeds (Tamari Toasted) 1/4 cup
Hail-to-the-Kale Salad Dressing 1¼ Cup
Wash kale and cut into ½” slices . In giant cambro or bowl, combine ingredients and add 1¼ cups of Hail-to-the-Kale Salad Dressing and mix all ingredients well.
Flax Oil 3 Cup
Braggs 2 1/4 Cup
Balsamic Vinegar 2 1/4 Cup
Dried Oregano 1 tbls
Spinach and Kale Greek Yogurt Dip
Makes about 3 cups
1 (17 ounce) container 2% Greek yogurt
3 tablespoons mayonnaise
1 tablespoon honey
1 cup finely chopped kale
1 cup finely chopped spinach
4 scallions, finely chopped
⅓ cup water chestnuts, finely minced
⅓ cup red bell pepper, finely minced
⅓ cup carrot, finely minced
3 cloves garlic, finely minced
½ teaspoon Kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried dill
¼ teaspoon freshly ground black pepper
Combine all ingredients in a bowl and mix well to combine. Refrigerate for at least a few hours before serving to allow flavors to meld. Taste and season with more salt and pepper if desired. Serve with pita chips and/or crudités.
Kitchen Note: to save even more time, instead of mincing everything, combine it in the bowl of a food processor and pulse until combined. Don’t puree it, just pulse until it’s the consistency of a dip. Then refrigerate before serving.
Sautéed Black Kale
Black Kale, also known as Lacinato or Dinosaur Kale. It’s easily steamed and is tender enough to be used as a bed for freshly grilled vegetables. The hot vegetables on the thinly sliced kale, cooks it just enough to get a tender yet crunchy effect.
Sautéed kale is great as a side with other veggies or next to a nice piece of wild, grilled salmon. The red pepper flakes, in this recipe, are a must trust us!
3 bunches Organic Black Kale, ribs removed
30 milliliters olive oil
½ medium onion, finely diced
2 cloves garlic, peeled and minced
A pinch red pepper flakes
30 milliliters freshly squeezed orange juice, from ½ an orange
Salt and pepper to taste
In a large Dutch oven over medium high heat, add the oil. Once hot add the onions and sauté for 2 – 3 minutes or until softened. Then add the garlic and red pepper flakes and sauté for about 30 seconds.
Add the orange juice and kale and toss until all the kale is wilted 3 to 4 minutes. Season with salt and pepper and serve immediately
Kale and White Bean Soup
3 15-ounce cans Great Northern, cannellini, or navy beans, drained and rinsed
2 onions, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
5 cups chicken broth
2 quarts water
1 (3- by 2-inch) piece Parmigiano Reggiano Rind
Salt and black pepper to taste
1 bay leaf
1 teaspoon finely chopped fresh rosemary
1 pound sausage, kielbasa or Italian, sliced crosswise ¼-inch thick
8 carrots, halved lengthwise and cut crosswise into ½-inch pieces
1 pound lacinato kale, stems and center ribs removed and leaves coarsely chopped
In an 8-quart pot over medium heat, cook onions in oil, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring 1 minute. Add broth, 1 quart water, cheese rind, salt pepper, bay leaf, rosemary and simmer, uncovered about 50 minutes. While soup is simmering, brown sausage in batches in a heavy skillet, transfer to paper towels to drain. Stir carrots into soup and simmer 5 minutes. Add beans, kale, sausage, and remaining water and simmer uncovered until kale is tender, 12 – 15 minutes. Serve immediately.