I planted kale this year. It is super easy to grow. I’ve had kale all summer and my three plants are still going strong.
For this juice I used 1 carrot, 1 apple and several kale leaves with ribs. Yields about 8 ounces. The color reminded me of pea soup but it tasted great.
- 1 tbsp olive oil
- 1 onion chopped
- 1 garlic clove finely diced
- 4 cups vegetable broth
- 3 cups water
- Kale remove center rib, rinse and roughly chopped – about 4 cups
- 1 tsp finely chopped fresh rosemary
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 cup diced carrots
- 1 cup chopped tomato
- 1 can white beans rinsed and drained
- Dash hot pepper flakes
Cook onion in oil until softened about 3 minutes. Add garlic and cook another minute. Add broth, water, kale, rosemary, salt and pepper. Simmer 15-20 minutes until kale is tender. Add carrots, tomato, beans and pepper flakes and cook another 5 minutes or until carrots are tender. Garish with diced green onion and fresh basil.
Roast garlic and chop. Remove stems from kale, rinse, chop and blanch for just a few seconds. Chop olives, red onion, reconstituted dried tomato. Drain beans. Combine all and dress with vingrette, fresh lemon juice and lemon zest.