Published May 13, 2013 02:56PM
Leftover Love: Kale
If you cook too much kale, don't throw it out – save it! Here's how to take last night's leftover cooked kale and turn it into three new and inspired recipes that are sure to become your family's faves.
what to do with greens the day after serving article
Soft Tacos
(Serves 4)
In a food processor, blend 1 bunch fresh cilantro, stemmed, 1 jalapeño pepper, stemmed and seeded, 2 tbsp toasted unsalted pumpkin seeds, 1 clove garlic and 1/4 cup extra-virgin olive oil until smooth. In a heavy skillet, heat 1 tbsp olive oil on medium-high. Add 8 oz cremini mushrooms, sliced, and sauté, stirring occasionally, until golden; transfer to a plate. Add 2 cups cooked and chopped kale to skillet and cook, stirring, until heated; add 2 tbsp water if needed to prevent sticking. Divide kale, mushrooms and cilantro mixture among 8 corn tortillas, warmed.
HEALTH BENEFIT: Cremini mushrooms are a great source of selenium, a trace mineral that helps reduce inflammation while also helping to ensure proper thyroid function.
Rosemary & Kale Potato Mash
(Serves 4)
Boil 1 1/2 lb Yukon gold potatoes until tender. Drain and mash coarsely. In a heavy skillet, melt 3 tbsp organic unsalted butter on low heat. Add 2 tbsp minced fresh rosemary and cook, stirring, for 1 minute. Add 2 cups cooked and chopped kale, stir to coat and cook until heated. Stir into potatoes and season with sea salt and fresh ground black pepper.
HEALTH BENEFIT: Kale is rich in vitamin K, a fat-soluble vitamin with antioxidant properties that is necessary for healthy blood clotting function and bone health.
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Indian Kale Sauce
(Serves 4)
In a large, heavy skillet, heat 2 tbsp sesame oil on medium-high. Add 12 cup chopped yellow onion and 1 red bell pepper, chopped, and sauté, stirring occasionally, until onion is golden. Add 1 clove garlic, minced, 1 tbsp minced fresh ginger, 1 Serrano chile pepper, seeded and minced, and 1/2 tsp sea salt and sauté for 1 minute. Add 2 cups cooked and chopped kale and stir to combine. Stir in 1 cup low-fat coconut milk, reduce heat to low and cook, stirring, until gently bubbling and slightly thickened. Serve over brown rice.
HEALTH BENEFIT: Like all hot peppers, Serrano peppers contain capsinoids, chemical compounds that may help speed up your metabolism and contribute to healthy weight loss.