Garlic Kale
After eating at Sunshine's Deli I formulated a copycat garlic kale recipe! This is super duper garlic-y, so if you want to take a little bit of the edge off, pop the garlic cloves into the oven for a few minutes first...this will tame the raw garlic (but that's why I like it!). This is filling and healthy and I've been eating this every week!
Garlic Kale (makes 1 me serving)
1 bag kale
8 cloves garlic (peeled)
3 T tahini (+ water/EVOO if needed)
2-3 T nooch
3 lemons (juice)
1/4 tsp garlic powder (optional)
sea salt (to taste)
fresh ground black pepper
1. In a food processor pulse garlic cloves. Add tahini, nooch, lemon juice, garlic powder, salt and pepper (to taste). Pulse until well combined. Add water to thin if needed. Adjust at this point if more tahini/nooch/lemon is needed!
2. Add kale to a large bowl (remove hard stems). Pour dressing over kale and toss vigorously for several minutes.
3. You can eat this immediately, but I like to refrigerate for 1-2 hours so that the kale gets really marinated.
Garlic Kale (makes 1 me serving)
1 bag kale
8 cloves garlic (peeled)
3 T tahini (+ water/EVOO if needed)
2-3 T nooch
3 lemons (juice)
1/4 tsp garlic powder (optional)
sea salt (to taste)
fresh ground black pepper
1. In a food processor pulse garlic cloves. Add tahini, nooch, lemon juice, garlic powder, salt and pepper (to taste). Pulse until well combined. Add water to thin if needed. Adjust at this point if more tahini/nooch/lemon is needed!
2. Add kale to a large bowl (remove hard stems). Pour dressing over kale and toss vigorously for several minutes.
3. You can eat this immediately, but I like to refrigerate for 1-2 hours so that the kale gets really marinated.
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| Garlic kale, steamed broccoli with Heidi Ho chia cheese, lentils |
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