Pesto is wonderfully versatile. It can be used in all kinds of dishes: toss it with your favorite shape of pasta, swirl it in a risotto, spoon it on top of pizzas or serve it as a sauce or condiment. While many of us are probably more familiar with the traditional basil pesto, do give this kale pesto a try to enchant your taste buds!
Made an easy kale salad for a weekday dinner using this recipe from The Spruce Eats. It's a jiffy to prepare, and could also be made ahead of time if you want. Give this recipe a try using Bountiful kale and we are sure that you will change your views about raw kale being tough and difficult to eat.
Looking for ways to cook the beautiful chard? Why not try this yummy and visually pleasing recipe from Epicurious - Chard-Wrapped Fish with Lemon and Olive. It has a nice tangy taste, that somehow reminds me of Thai food, without the spiciness. The dish was very well-received among my guests, including the kids who polished up the first serving and asked for more.
We all know that kale is one of the healthiest and most nutritious plant foods in existence. And, it is really tasty too! It's a versatile vegetable that can be used as salad greens and more, like baked with coconut flakes and nutritional yeast, blended into a smoothie with avocado, subbed in for basil in a pesto, covered in chicken schmaltz and served up with rice.
A perfect combination of bitter greens, crisp bacon, barely cooked eggs and warm vinaigrette. Serves 2 Ingredients 100g bacon 1 tablespoon olive oil 1 tablespoon red wine vinegar 1 shallot, finely chopped 1 teaspoon Dijon mustard 2 tablespoons extra virgin olive oil (EVOO) 2 eggs 100g frisee endives (or mizuna) Croutons Preparation 1. Cook the bacon in a frying pan with the olive oil until lightly browned and crisp. Remove with a slotted spoon onto some kitchen paper. 2. Add the vinegar to the pan and scrape with a wooden spoon, followed by the shallot and mustard. Stir well and remove...