Kale is good for the body and soul. This week, Bon Appetit featured a great recipe for Kale Salsa Verde from Chef Matt Mcallister, the mastermind behind FT33 in Dallas, TX. It inspired me for a variety of reasons: the simplicity of the recipe, the nutritional richness of the ingredients and the versatility of its uses.
Kale is rich with antioxidants and works as an anti-inflammatory -- the body best digests kale when it's slightly steamed or cooked. Trader Joe's sells packaged kale that I like to keep handy -- you can throw a handful in some soup, use it in salads and smoothies or in this case, make a delightful condiment.
To learn all about kale, watch our video here. The best way to prep kale is to wash all of it at once and store in a shallow baking dish lined with damp paper towels. Cover with plastic wrap and place in the fridge for up to a week.
KALE PESTO
(makes about 2 cups)
Place kale in a large bowl and a little water and a couple pinches of salt. Place in the microwave for 1-2 minutes for a quick steam, drain, and squeeze dry. Roughly chop and return to bowl.
Add garlic, lemon juice, lemon zest, red pepper flakes, and salt. Blend with a hand immersion blender or blender and puree ingredients together. Gradually add the oil while blending to emulsify the mixture. The consistency should be smooth and silky, add more oil if the mixture seems too thick.
Because of the acid and high oil content, this condiment can keep in the fridge for up to two weeks. Be sure to store in an air-tight glass container.
You can use this pesto as a spread for sandwiches, toss with a little EVOO with salad greens or cooked pasta, or even as a great sauce on pizzas and flatbreads. Place on top of eggs as shown for a tasty breakfast or snack!
Learn how to chop a lemon using our tutorial and here's a great guide on how to make the perfect scrambled eggs.
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