Sometimes it can be intimidating to buy and prepare an unfamiliar vegetable. Kale is no exception. I actually tried it for the first time this summer. I burned and over-salted some kale chips.
Today’s post is in honor of two Don’t Panic Mom readers, Katie and Korie. Both of these mothers have been courageous by incorporating kale into their family’s diets. Do you think it is a little too much calling them courageous? I don’t think so. Kale is an excellent source of Vitamin A, Vitamin C, soluble fiber, and even calcium. A real super food.
We are all at different places with accepting vegetables as friends, not foes. Vegetables have usually been given the distinction of just a side dish. Trying new ones helps us become more comfortable with their peels, thorns, skins, and stems. Then they will have the honor of being placed side-by-side with our main dishes or even better, become the star of the meal. Katie just let me know that she bought kale for the first time. She made unburned kale chips. Bravo!
Our other Kale Courageous mother, Korie, needed to drastically alter her diet after being diagnosed with a chronic illness. Korie sent me oodles of kale recipes to try. That’s my kind of food friend.
We tried the Kale Pesto recipe from Korie and it was a smashing hit. Thank you Korie for helping me gain some kale courage after wrecking my first attempt at kale chips. Middle E licks his plate and fingers to get every last bit. It can be added to vegetables, eggs, pasta, fish, chicken, and baked potatoes. Give it a try and let us know how your family reacts to kale on the Don’t Panic Mom Facebook Page.
A vibrant condiment to slather on vegetables, whole-grain breads, pasta, chicken, and fish. This will become a family favorite. Kids love that it is bright green.
- 2 cups roughly chopped kale
- 1/3 cup pine nuts (can substitute walnuts)
- 1 tablespoon grated lemon zest
- 1/4 - 1/2 cup olive oil
- 1/2 teaspoon salt
- Juice from one lemon, or about 2 tablespoons
- Place all ingredients (except olive oil) into a food processor and pulse until well combined. Slowly pour in olive oil until you've reached a smooth consistency. I rarely use a full 1/2 cup. Continue to blend until evenly blended. Keep refrigerated
You can easily omit the lemon zest if you don't have a fresh lemon on hand. You can also add in a bunch of cilantro to make an especially delicious condiment to add to burritos and fajitas.
Recipe adapted from beta.primal-palate.com