I started by steaming the kale I bought Wednesday (leaving a few choice leaves for my smoothies), and planned to have some pinto beans spiked with jalapeño, garlic, and onion as a simple supper. My eldest son stopped in to work on the remodeling of my master bath, so I mashed the beans with Kale water, ground some cashews in the blender and added the powder, threw in some Boca crumbles and grape tomatoes cut up, got out the whole wheat wraps, chopped some Romaine lettuce and whipped out the salsa and Texas Pete. YUM!
We got so full from that that we forgot to eat the kale! I ate a few pieces as I put it away. I may make a kale sandwich tomorrow – pg 167 E2 book. Put hummus on whole wheat toast, add steamed kale spritzed with lemon juice, sprinkle with green onion, add cilantro, and a couple VERY thin lemon slices. I’ve had it before and you’d be surprised how good it is.
Then there is kale butter (pg. 237 E2L), which I’ve never made before: 1 bunch kale, rinsed, chopped & steamed, 1/2 cup walnuts (I have cashews), ½ cup water, salt to taste (I will omit this). Process in the blender until smooth. Can’t wait to try!
And – if you’ve never made kale chips before, check this out (YouTube video how to) http://youtu.be/IcauOwRSPQo