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Pesto is my last hope.

On Tuesdays and Thursdays, I post a picture and just a few words.

So, my last produce box blessed (??) me with the world’s largest bunch of kale.

I’ve never bought kale or eaten it, but I’ve heard so many good things about it, I was game for trying.

I put some in a smoothie.

Not. Impressed.

We drank it, but there was no pleasure in the drinking.

(Spinach in smoothies?   Yes. Swiss chard in smoothies?   Yes.   Kale?   Uh-uh.   It tasted like salad in a cup, despite all the fruit I put in.)

Then I tried making kale chips.

kale chips

Cookbooks and blogs enthusiastically hail kale chips as “addictive”, so I thought these would be good. But even with the oil and salt and the crisping from the oven’s heat, we felt they tasted like…kale.

I still have a discouraging amount of kale left to get through, and my last idea is to use it in pesto.

Oh, kale. Please be tasty in pesto.

(I know some of you will wonder why in the world I’m not cooking the greens I’ve been getting.   That’s just because we kind of loathe cooked greens around here.)

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Rachel

Tuesday 8th of July 2014

I know I'm late and you've already gotten TONS of suggestions, but just wanted to throw out there that I love it on pizza and also in this Budget Bytes recipe: http://www.budgetbytes.com/2014/02/sausage-kale-skillet/ We eat it over pasta and it's SO easy, cheap, and delicious. Not sure if that would be too cooked-greens-ish but might be worth a try! :)

Rachel

Tuesday 8th of July 2014

Oh yeah, and I use white beans instead of chickpeas. That just sounded kinda weird to me!

Mary

Monday 30th of June 2014

Google 'kale apple salad.' I make a salad with kale, apple, raisins and a dressing that includes a bit of vinegar, very small amount of oil and Dijon mustard. But.....you need to massage the kale for a few minutes with lemon juice. This is a very important step because it takes away the bitterness.

Jessi

Monday 30th of June 2014

I like kale best with some acid, like vinegar or lemon juice. It make a good salad if you shred it and let it marinate in vinaigrette for a couple hours. The acid helps break down some of the tougher fibers and makes the kale softer. And I know you said that you don't like cooked greens and I usually don't either, but I've been braising them with bacon, garlic, lemon, and chicken broth, and I have to tell you it's my new favorite way to eat both kale and collard greens. It's seriously delicious.

Rachel

Tuesday 8th of July 2014

Jessi, that bacon-garlic-lemon-chicken broth idea sounds amazing!! I will have to try it!

Michele

Saturday 28th of June 2014

I make a sweet potato hash and toss in some kale.

Karen.

Friday 27th of June 2014

Wow, who woulda thunk there'd be so many, many things to say about kale ....

Kristen

Friday 27th of June 2014

I know, right? This is a very talkative group when it comes to kale!

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