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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
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.
Indian Kale Sauce
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.