Recipe Page: Green Kale

Sautéed Garlic and Lemon Kale with Almonds

Duration: 17 minutes

Delicious savoury kale drizzled with lemon juice.

Utensils

  • Skillet

Ingredients

  • 1 bunch green kale, stems removed and leaves chopped
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • Juice of 1 lemon
  • 1/4 cup sliced almonds
  • Salt and black pepper to taste

Instructions

  1. In a large skillet, heat olive oil over medium heat.
  2. Add minced garlic and sauté for 1-2 minutes until fragrant.
  3. Add chopped kale to the skillet and toss to coat with garlic-infused oil.
  4. Sauté the kale until wilted but still vibrant green. Drizzle lemon juice over the kale and stir.
  5. In a separate pan, toast sliced almonds until golden brown.
  6. Sprinkle the toasted almonds over the sautéed kale.
  7. Season with salt and black pepper to taste. Serve as a flavorful side dish.

Kale and Chickpea Buddha Bowl

Duration: 15 minutes

A delicious and filling Buddha bowl packed with flavour.

Utensils

  • Bowl for mixing

Ingredients

  • 1 bunch green kale, stems removed and leaves massaged
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup quinoa, cooked
  • Cherry tomatoes, halved
  • Avocado, sliced
  • Cucumber, sliced
  • Tahini dressing (tahini, lemon juice, olive oil, garlic, salt)

Instructions

  1. In a bowl, combine massaged kale, chickpeas, cooked quinoa, cherry tomatoes, cucumber, and sliced avocado.
  2. Drizzle the Buddha bowl with tahini dressing.
  3. Toss gently to combine all the ingredients.
  4. Serve as a nourishing and satisfying vegetarian meal.

Kale and White Bean Soup

Duration: 40 minutes

Savoury and wholesome, a delicious soup to get you through the week.

Utensils

  • Large pot

Ingredients

  • 1 bunch green kale, stems removed and leaves chopped
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Olive oil for sautéing

Instructions

  1. In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté until vegetables are softened.
  2. Add minced garlic, dried thyme, and smoked paprika. Stir for 1-2 minutes until fragrant.
  3. Pour in vegetable broth and bring to a simmer.
  4. Add chopped kale and white beans to the pot. Cook until kale is wilted and tender.
  5. Season with salt and black pepper to taste.
  6. Serve the kale and white bean soup as a comforting vegan dish.