John’s saying this week has been “Hail the kale!” Seems fitting don’t you think?
This week of experimenting with kale has been a fun challenge to see just how many things I can put kale into. The verdict on a week of kale is that I’ll definitely be buying more of it, especially since John and I both love the kale chips and the sauteed kale recipe that I include below.
So to cap off a week of kale here are three easy ways to incorporate kale into your dinners:
2 1/2 cups low-sodium vegetable broth, divided
1 large white onion, chopped
3 cloves garlic, finely chopped
1/2 cup Marsala or red wine
4 teaspoons finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
12 ounces fresh mushrooms, button or wild or a mixture of both, trimmed and thinly sliced
2 teaspoons reduced-sodium tamari
2 tablespoons whole spelt or whole wheat flour
4 tablespoons nutritional yeast
1 (15-ounce) can no-salt-added Great Northern or other white beans, rinsed and drained
1 pound (1 to 2 bunches) dark leafy greens, such as collards, kale or mustard greens, tough stems removed and leaves thinly sliced
1/4 teaspoon ground black pepper