weeknight gourmet

What kind of lettuce is that? KALE!

Charlotte had kale twice this week!  Tim and I both love the leafy green so I was excited she took a liking to it as well.  The first introduction to kale was in a sausage and bean stew I like to make in the fall and winter.  Charlotte picked the kale out of the bowl and asked “what kind of lettuce is this?”.  I was impressed with her food identification, but more thrilled that she liked the superfood.

Later in the week, I used kale to make this delicious pesto.  Charlotte loved it and ate two bowls.  Tim and I devoured ours as well.  I followed the directions below and it turned out very well.  We have some extra for dinner next week!

A sprinkle of extra parmesan on top added a nice touch.  Enjoy!

Kale Pesto
Bon Appetit

Makes about 1 1/2 cups
Blanch 4 garlic cloves for 2-3 minutes; remove from water with a slotted spoon. In same water, blanch 1 bunch of stemmed kale for 30 seconds; drain. Purée garlic and kale in a food processor; with motor running, gradually add about 3/4 cup extra-virgin olive oil, about 1 cup grated Parmesan, and 1 Tbsp. fresh lemon juice; season with kosher salt and freshly ground black pepper. Use pesto to dress cooked pasta of your choice or as a sauce for vegetables or fish.

 

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