Today we had quesadillas with whole wheat tortillas and salsa, roasted cauliflower, and honeydew melon!
I know, we've talked about kale before. Maybe we've even talked about this recipe before. But I really need to put it out there again, because it is just so easy and good. If you want to eat more kale but don't know what to do with it, try this. Kids will like it, but you will too. It's a great break from mixed greens or whatever kind of lettuce you're making salads with this summer as well.
Here's what you do:
- Take a good sized bunch of kale and trim the leaves off the tough stems. Then cut or tear the leaves into medium pieces... 2 or 3 inches or so is nice. Bite sized.
- Wash and dry the kale.
- Put it all in a bowl and drizzle with a few tablespoons of olive oil and add a teaspoon or so of salt.
- Use your hands to mix it all up well. Really get in there and make sure every piece of kale is coated (lightly) with the oil. Go ahead, massage those greens! You'll know they're ready when the kale is all bright green and shiny, and just starting to get a little limp. Depending on how much kale you're using this part could take 5 minutes or more.
- Next, add a teaspoon or so of lemon juice and toss it around with your hands or tongs .
- Taste and adjust the seasoning. A little more salt, lemon juice, or a little black pepper may be in order, depending on your tastes.
- Last, add any extras you like. At BCS we are nut free, but nuts would be delicious. I recommend almonds or walnuts in particular. We like sunflower seeds, chopped apple, goat cheese, chopped avocado, raisins, other veggies, etc.