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Caterina Giammarresi shares her newest obsession, kale, and three easy recipes that will let you incorporate this healthy, inexpensive, and delicious green into you daily diet. 

If you pay any attention to foodie trends, you’ll probably have noticed the recent resurgence of the green “super food”, kale. Many stores are stocking their shelves with kale chips and the “green juice” cleansers featuring kale have grown in popularity. Kale has even made a recent reappearance in Tesco St Andrews. Its popularity has been going strong for quite some time now, but I only just recently made it a regular part of my diet. And now I am obsessed.  Not only is kale incredibly good for your body, it’s available locally for most of the year in Scotland and is in season at the moment. If the benefits to your health, economy, and environment are not enough, here are three completely vegan and gluten-free recipes to change your mind about kale:

 

Sauteed Kale, Butternut Squash, and Kidney Beans

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Ingredients: 

  • 2 tbsp extra virgin olive oil
  • 1 onion
  • ½ of a butternut squash
  • 2 cloves of garlic
  • 90 grams Kale (I purchased it from the grocer on South Street)
  • 1 can kidney beans
  • Salt & Pepper, to taste
  • (Optional) Chili Powder and Nutritional Yeast

 

Instructions:

1. Heat olive oil in a large saucepan

2. Dice onion and chop butternut squash, then add to the olive oil

3. Sautee for a few minutes before adding the minced/chopped garlic

4. Stir in the roughly chopped Kale, stir for a few minutes

5. Incorporate the kidney beans (without the liquid)

6. Season to taste

7. Enjoy!

Citrus Kale Salad

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Ingredients: 

  • 80g Kale (this particularly picture shows baby Kale)
  • 2 tbsp olive oil
  • 1-2 lemons/limes (depending on taste)
  • 1 apple/pear
  • 1 handful of dried cranberries
  • 1 handful of slivered almonds

 

Instructions: 

1. Finely chop the kale and place it into a storage/serving container.

2. Add juice of lemon or limes and olive oil, mix well.

3. (OPTIONAL) Let the kale soak overnight in the fridge. This is to help soften the kale leaves, but is not necessary, and is even less necessary with baby kale.

4. Add the finely chopped apple or pear, cranberries, and almonds.

5. Enjoy!

 

Kale and Pistachio Pesto

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Ingredients: 

  • 7 large Kale leaves
  • ½ cup pistachios
  • 1 handful of basil
  • 2-3 cloves of garlic
  • Salt and pepper to taste
  • 2/3 cup extra virgin olive oil

 

Instructions: 

1. Wash kale, remove stems, and roughly chop

2. Add kale, pistachios, basil, garlic, salt, and pepper to a food processor and pulse a few times

3. Add olive oil and continue to pulse until you’ve reached the desired consistency

4. Serve with pasta, on a sandwich, as a spread, or any way you’d like.

5. Enjoy!

 

 

Caterina Giammarresi 

 

Photo credits: Caterina Giammarresi 

More of Caterina’s delicious creations (and gorgeous food photography) can be found on her new blog, Amore e Sapore.