Russian Kale – Two Yummy (очень вкусно) Ways!

Raleigh City Farm FRESH HARVEST NOW Russian Kale. www.raleighcityfarm.org
Toasted Kale Chips with Tasty Nutritional Yeast Sprinkles
Cruciferous Slaw — Kale & purple cabbage join with carrots, seeds, blueberries & a Dijon garlic splash.

TOASTED KALE CHIPS

  • 4 – 6 C kale leaves torn into 2-3 inch pieces
  • 2 T olive oil
  • 1 t each white & black sesame seeds
  • Greek seasoning or sea salt & fresh pepper

Preheat oven to 400°F (convection setting preferred). Mix kale with all ingredients. Spread the kale in a single layer on a parchment lined baking sheet. Bake 12-20 minutes, checking every 5 minutes or so until kale is crispy. That might mean pulling out leaves as they are done. They are delicious with or without the yeast sprinkles.

NUTRITIONAL YEAST SPRINKLES

  • 2 T nutritional yeast
  • 1 T olive or avocado oil
  • 4 drops Worcestershire sauce
  • 1/4 t dry oregano
  • dash cayenne

Mix all together with a fork until the mixture forms crumbs. Sprinkle over warm kale chips.

CRUCIFEROUS SLAW

  • 3 C diced kale (think smaller pieces for a tender bite)
  • 1 C diced red cabbage
  • 1/2 C grated carrot
  • 1/4 C minced parsley
  • 2 T each pumpkin, hemp & sunflower seeds
  • 1/2 C fresh blueberries

DIJON GARLIC SPLASH

  • 3 T olive oil (I used the very best – which has a kick to it)
  • 2 t Dijon mustard – the real thing from Dijon, France
  • 2 t Braggs vinegar
  • 1 clove very finely minced garlic
  • 1 t honey (taste the dressing before you add)
  • Sea salt & fresh black pepper

In a small bowl mix the splash. In a larger bowl add slaw ingredients, and toss with the splash. Serve at room temperature. Top with blueberries to serve. (Sans blueberries, I like this as a sandwich relish too.)

Is this healthy? Yes EAT ALL YOU WANT! Often.