I was not familiar with kale and until recently (well, until last year….), I had only read about it and its magnificent health benefits, its extraordinary nutritional value and its fantastic taste. In Athens, I couldn’t find kale neither in the farmer’s market nor in the big super markets. Eventually, the first time I found it was in one of the large outdoor markets I visited when I traveled to London! Since then many things have changed and now I can buy kale every week from the organic farmer’s market that takes place in my neighborhood.
For those who have not tasted it, its taste and its texture are reminiscent of collard greens or even broccoli leaves, which ,of course, makes sense as all of them belong to the cruciferous family and beyond their similar taste, they also share similar nutritional value .
One of the ways I like to use kale is to prepare kale pesto sauce. Pesto can be preserved for several days in the refrigerator and be used over cooked pasta, in sandwiches or over cooked or fresh vegetables.
If you want the sauce to be 100 % raw, you can simply skip toasting the pumpkin seeds and make sure that the olive oil you use is unheated. However toasted pumpkin seeds give to the recipe a very appetizing flavor that I really like!
- 125 g kale leaves (stems removed, it should be 3-4 cups approximately)
- 4 tablespoons shelled pumpkin-seeds
- 100 ml olive oil (a little less than half a cup)
- 4 tablespoons balsamic vinegar or lemon juice
- 3 cloves garlic, peeled
- salt and freshly ground pepper
- Wash the kale leaves, drain them well and remove the hard stems.
- Heat over medium heat a nonstick pan, pour them into the pumpkin and cook for a few minutes until golden color gain.
- Place in blender all ingredients and beat at medium speed for 2-3 minutes until homogeneous and form a thick sauce.
- Keep in sterilized jars in the refrigerator for several days.
Note: Use the same amount of shelled walnuts instead of pumpkin seeds for a change!
If you want to know more about the benefits of kale, check here
- Warming mung bean, fennel bulb and sweet potato soup
- Green salad with fresh strawberries & roasted pumpkin seeds
- Vegan pasta with cherry tomatoes, olives, rosemary and capers
- Savory sunflower seed cream cheese
- Fresh pumpkin seed milk – quick and easy recipe
- Pesto alla genovese vegan
- Baked eggplant boats stuffed with fava and topped with an amazing bread crumb crust!