It’s kale season! I love kale and it’s one of the only vegetables all of my kids eat. AND it’s everywhere right now.
Here are three go-to recipes for using up all the kale I buy…
These are so easy and my kids LOVE them. The kale should be a little crispy but not brown and dry. If it’s overcooked it will taste bitter so be sure and watch it. You might have to flip it a little once or twice while it’s cooking to ensure it cooks evenly.
Also, baby kale does NOT work well for kale chips.
Rinse the kale and pull the leaves off the stems. Toss it in about a tablespoon of oil and a few dashes of salt or other seasoning. Spread on a baking stone or cookie sheet and bake for about 10-12 minutes at 375 degrees.
Summer is smoothie time in our house and that’s a great way to sneak some kale into your kid's drinks. Mine don’t even notice it.
The strawberries and banana add some sweetness to the smoothie and the blueberries make it purple (so as to disguise the kale). The almond butter gives it some protein as well.
Add ingredients to blender and blend until smooth.
This is one of my favorite salads. The raspberries pair really well with the kale.
Rinse kale and tear the leaves from the stems. Toss kale with chopped onions and fresh raspberries. Add about 1 tablespoon of pumpkin seeds per individual salad and sprinkle with cheese if you are using it.
Add ingredients to blender until incorporated.
Hint: You can adjust the measurements based on the type of dressing you prefer. For extra kick, add more balsamic. For a sweeter dressing, add more honey.