Recipe: Kale Pesto (Phytopia)

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Categories: 4star, Condiments, Low calorie

Yield: 12 Servings

3/4 lb Kale; remove ribs and stems
4 Garlic cloves; peeled
3/4 c Basil leaves; or combination

           -- of basil and cilantro
      1    Lemon and/or lime; juiced
      2 tb Olive oil; light
      1 ts Salt; or
           Garlic salt
    1/2 ts Black pepper; or less to
           -- taste
           Extra virgin olive oil;
           -- optional

Wash and stem the kale. Leaving water on leaves from washing, coarsely chop kale. Place in a large microwavable bowl and cover. Microcook on high (100%) for 4 to 5 minutes. Stir, rotate. Cook another 4 to 5 minutes. Let standing 3 to 5 minutes. Remove cover to cool.
Drop garlic into the bowl of a food processor with the motor running. When finely minced, add the basil, cilantro if using, and cooked kale. Process until unform. (Pat added a little of the kale "juice.")
Add juice, olive oil, salt and pepper. Pulse to combine.

Serve as you would any pesto: toss with pasta; add to soups and stews. Makes about 3/4 cup. [Per tablespoon Calories 35; Fat 2G (55%cff); Cholesterol 0mg; Sodium 186mg; Potassium 139mg; 3g carbs. High in vitamin A]

NOTES : When I saw this idea, I was very enthused. Kale might be nutritious, but often it is tough and chewy. We serve it raw as a decoration; cooked only when I can use the large bunch. Here's a recipe that really works for me. I freeze it into cubes and add it to soups, stews, and salad dressings! I added the cilantro and lime options to the recipe. -Pat Hanneman (kitpath@earthlink.net)

Recipe by: PHYTOPIA COOKBOOK by Gollman and Pierce (1998)

Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 13, 1998, converted by MM_Buster v2.0l.

God specializes in surprise endings

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