I have to admit, I used to have a phobia of kale. It was super intimidating and truthfully, I didn’t care to bother with it…but then I read this article, which proclaimed kale the “queen of greens“.
When I saw the stats for this nutritional powerhouse, I knew there had be be a recipe out there that would allow me to incorporate this scary looking green vegetable into my diet.
One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.
- 1, 12oz bunch kale [any type], washed + de-stemmed
- 2T walnuts
- 3T almonds
- 2 garlic cloves, peeled
- 5T nutritional yeast
- 3T olive oil
- black pepper
- pinch of salt
- ~2-3T cooking water [from kale]
- In a large pot, bring 1.5c water to a boil.
- Add in torn, de-stemmed kale and cover for about 4-5min. Kale should be wilted but still bright green.
- Drain liquid into a bowl and reserve.
- In a food processor, process nuts + garlic until fine.
- Add in kale and process, until combined. Scrape the bowl as necessary.
- Add in the olive oil, salt + pepper. Process again.
- Add in nutritional yeast + 2T cooking water.
- Process again, scraping when necessary, until desired consistency is reached. Add in more cooking water, a little at a time, if desired.
Mine didn’t come out NEARLY as beautiful as Ash’s, but you get the picture, right?
Thanks, Ashley! This recipe will also be coming with me to my Nutrition class as part of another extra credit recipe! 🙂 All the credit goes to you!
Happy EARTH Day!
[Make sure you hit up Starbie’s for your free cup of coffee!]