Kale: It's Not Just For Salads Anymore
When you think of kale, do you conjure visions of raw greens, a little tough and chewy? Sometimes they're hard to eat, but you dutifully swallow them down because you know they're good for you.
Actually, foodwriter and former professional chef Sara Dickerman begs to differ. Dickerman says one way to consume your vitamins and enjoy them at the same time is to think outside the box when it comes to healthy foods. Take kale, for example.
Dickerman says one of the easiest ways to consume hearty greens is to turn them into juice. Now, kale leaves don't seem like they'd be "juicy," but when you combine them with fruits like apples, lemons or limes, and other vegetables, such as carrots or parsnips, Dickerman says kale makes a great foundation for a tasty drink.
She's developed sweet kale drinks, and something she calls a "Kale-y Mary." Dickerman says it's the perfect tonic for a grey Northwest winter day.
Kale-y Mary Recipe
- 6-8 kale leaves (suggested variety: Lacinato, aka Tuscan, or Dino)
- 2 medium carrots or parsnips
- 1 apple, cut into wedges (suggested variety: Pink Lady or Honeycrisp)
- 3-4 sprigs Italian parsley
- 1/2 lime, peeled
- Fresh grated horseradish or prepared horseradish, to taste
- Hot sauce (for garnish), to taste
- Freshly ground black pepper, to taste
In a juicer, juice kale, apple, carrots and lime. Season to taste with the horseradish, hot sauce and black pepper. Serves two.
Watch Sarah Dickerman Make A Kale-y Mary