Kale Power

Looking for super nutrient dense foods to feed the family is a rewarding endeavor; it's also an efficient way to feed those you love. Kale is one of the healthiest foods imaginable. There seems to be no end to its nutritional attributes. Packed with  (1) antioxidant nutrients, (2) anti-inflammatory nutrients, and (3) anti-cancer nutrients in the form of glucosinolates, it's truly one warrior of a vegetable. Kale is incredibly easy to grow and loves Marin County.

When cooked properly, kids love it--when sliced thinly in salads with apples--they devour it. Here are two recipes to get you jazzed about Kale. Keep kale in mind for all of your recipes: soups, sauces and casseroles.

Family Kale Recipes by Jen Genova

Kale and Walnut Pesto
makes 2 cups, enough for about 2 lbs of pasta
1 bunch of kale
1 tsp olive oil, plus 1/2 c
1 c walnuts
1/2 c grated pecorino
1 clove garlic
salt and pepper
1. Lightly steam the kale (no more than 5 minutes).
2. In the meantime, heat teaspoon of olive oil in a small pan and use to toast the walnuts, stirring frequently. The walnuts are done when they turn golden brown and are fragrant.
3. Place steamed kale, toasted walnuts, pecorino and garlic in the bowl of a food processor. Puree as you slowly drizzle remaining 1/2 c of olive oil in a thin stream. Pesto is done when it’s pureed and creamy. Stir in salt and pepper to taste.

Kale Chips
1 bunch kale
canola or olive oil, for cooking
good-quality coarse salt
Preheat the oven to 400°F.
Wash kale and dry it in a salad spinner or between tea towels. (Extra moisture will keep them from getting nice and crispy.) Cut or pull out the tough stems, tear the leaves into chip-sized pieces and spread out on a rimmed baking sheet. Drizzle with oil and toss with your hands to coat well; arrange in a single layer and sprinkle with salt.
Roast for about 10 minutes, until crispy and starting to turn brown on the edges, but not too dark. Serve immediately or cool completely and store in an airtight container until ready to serve. Serves 6.