kale

A confession: after an entire season of eating Summer salads, lettuce leaves are feeling a bit tired and passé. So lately, I've been utilizing a bevy of nutrient-rich Winter greens instead. Inspired by the raw and sweet crunch of a brussels sprouts and kale dish, I tossed together medley of red swiss chard, young kale, toasted hazelnuts, and jewel-like pomegranate seeds. With a natural sweetness and plenty of pleasing crunch, it's my new favorite salad — and sure to be a hit on this year's Thanksgiving table. For a different Fall salad, keep reading.

Generally speaking, I'm more of a salad gal in Summer and a braised greens lover once Fall begins to hit its stride. But recently, I've discovered the best way to reconcile the two: by utilizing dark, leafy brassicas in their raw form, massaging them by hand with a drizzle of Autumn-tinged maple vinaigrette until slightly wilted and tender. Case in point: this shredded brussels sprouts salad, which is the darling of my kitchen at this very moment. Adding some Lacinato kale really transforms this dish from a slaw to a salad, and it's got a pleasing bitterness that's offset so nicely with a tangy-sweet dressing. To add another layer of flavor and texture, I finish the whole thing with toasted sunflower seeds and raisins. Get excited for the season with the recipe.

OnSugar blogger touristachef carmen garcia shared this recipe for cheesy kale chips that are as healthy as you can get — vegan and baked!

Read the recipe after the break.

This kale slaw will make a healthy alternative to traditional mayo-filled coleslaw at your next Summer barbecue. FitSugar reader Dara8182 posted it in our Healthy Recipe group.

This healthy and filling kale slaw is a fabulous alternative to traditional coleslaw. Vitamin-packed kale combined with red cabbage and carrots makes a fantastic side dish for your next cookout. The Thai peanut dressing is a flavorful, rich way to add some Asian flair to these healthy veggies.

Learn more about the recipe after the break!

Nothing beats a cool, crunchy summertime slaw. Care to mix things up? Go with Dara8182's suggestion and mix in kale rather than cabbage.

This healthy and filling slaw is a fabulous alternative to traditional coleslaw. Packed with healthy kale and red cabbage and topped with a flavorful peanut dressing, it is a perfect side dish for your next cookout. Topped with grilled chicken, shrimp or tofu, it can also be a light dinner.

Check out the ingredients and more when you keep reading.

Grab some of Summer's leafy greens and make this recipe from FitSugar reader Thefitnessgourmet, who shared it in our Healthy Recipe group.
See the recipe after the break!

Who needs to buy lunch when you can prepare a quick, healthy meal in no time at all? FitSugar reader Dara8182 posted this to-go friendly recipe for chicken Caesar kale wraps in our Healthy Recipe group.

Perfect for lunch or dinner, this healthy wrap is packed with protein and fiber. Coupled with the fact these only take minutes to make, it is a quick and healthy option for any busy day. I substituted kale for traditional romaine for a boost of vitamin A, iron, calcium, B vitamins and antioxidants. I also added some grated parmesan for flavor and ground flaxseed for the omega 3s.

Read the recipe after the break!

One of my favorite weeknight meals is roasted chicken with kale and potatoes. To prepare it, I have a simple way of removing the tough stems from Tuscan or dinosaur kale. Fold each leaf in half with the vein side out, then trim alongside the stem from top to bottom. I discovered this tip after cooking batches of kale, but I wish I'd known it when I was first starting out; then, I painstakingly traced the stem out of each leaf! What's your favorite way to prep kale?

Celebrate the warmer weather with this recipe for a healthy kale pesto that reader prepel posted in the Healthy Recipe community group.

original

Superfood Pesto

Ingredients

Kale, 6-8 leaves torn into chunks
1 tablespoon olive oil
2 tablespoons water
Juice from 1/4 lemon
2 tablespoons sunflower seeds
1 garlic clove, sliced
6 parsley leaves

Directions

Six superfoods mixed into one simple recipe!

Add kale, lemon juice, garlic, and sunflower seeds into food processor and process until a pastey texture forms. Add olive oil and one tablespoon water. Process and scrape down sides as needed — 3-4 minutes. Add parsley leaves and one tablespoon water and process again, stopping to scrape, until a smooth texture forms. Makes 1.5 cups. Use as a dip, pasta sauce, or put on a slice of wholegrain bread with tomato and enjoy!

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