Kale Pesto (phytopia) Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Kale, remove ribs and stems
4: Garlic cloves, peeled
3/4 cup: Basil leaves, or combination of basil and cilantro
1: Lemon and/or lime, juiced
2 tbsp: Olive oil, light
1 tsp: Salt, or
Garlic salt,
1/2 tsp: Black pepper, or less to taste
Extra virgin olive oil, optional
Directions:
1. Wash and stem the kale. Leaving water on leaves from washing, coarsely
chop kale. Place in a large microwavable bowl and cover. Microcook on high
(100%) for 4 to 5 minutes. Stir, rotate. Cook another 4 to 5 minutes. Let
standing 3 to 5 minutes. Remove cover to cool.
2. Drop garlic into the bowl of a food processor with the motor running.
When finely minced, add the basil, cilantro if using, and cooked kale.
Process until unform. (Pat added a little of the kale "juice.")
3. Add juice, olive oil, salt and pepper. Pulse to combine.
Serve as you would any pesto: toss with pasta; add to soups and stews.
Makes about 3/4 cup. [Per tablespoon Calories 35; Fat 2G (55%cff);
Cholesterol 0mg; Sodium 186mg; Potassium 139mg; 3g carbs. High in vitamin
A]
NOTES : When I saw this idea, I was very enthused. Kale might be
nutritious, but often it is tough and chewy. We serve it raw as a
decoration; cooked only when I can use the large bunch. Heres a recipe
that really works for me. I freeze it into cubes and add it to soups,
stews, and salad dressings! I added the cilantro and lime options to the
recipe. -Pat Hanneman (kitpath@earthlink.net)
Recipe by: PHYTOPIA COOKBOOK by Gollman and Pierce (1998)
Posted to EAT-LF Digest by Pat Hanneman on Oct 13,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
chop kale. Place in a large microwavable bowl and cover. Microcook on high
(100%) for 4 to 5 minutes. Stir, rotate. Cook another 4 to 5 minutes. Let
standing 3 to 5 minutes. Remove cover to cool.
2. Drop garlic into the bowl of a food processor with the motor running.
When finely minced, add the basil, cilantro if using, and cooked kale.
Process until unform. (Pat added a little of the kale "juice.")
3. Add juice, olive oil, salt and pepper. Pulse to combine.
Serve as you would any pesto: toss with pasta; add to soups and stews.
Makes about 3/4 cup. [Per tablespoon Calories 35; Fat 2G (55%cff);
Cholesterol 0mg; Sodium 186mg; Potassium 139mg; 3g carbs. High in vitamin
A]
NOTES : When I saw this idea, I was very enthused. Kale might be
nutritious, but often it is tough and chewy. We serve it raw as a
decoration; cooked only when I can use the large bunch. Heres a recipe
that really works for me. I freeze it into cubes and add it to soups,
stews, and salad dressings! I added the cilantro and lime options to the
recipe. -Pat Hanneman (kitpath@earthlink.net)
Recipe by: PHYTOPIA COOKBOOK by Gollman and Pierce (1998)
Posted to EAT-LF Digest by Pat Hanneman
1998, converted by MM_Buster v2.0l.
Source from luhu.jp