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Chuck the basil and lettuce, and try uber-healthy kale in your pesto and salad instead
Kale is an extremely versatile and healthy form of cabbage
We’ve gone green! Kale green, to be exact. One recipe has kale rocking it out in a warm salad. In the other, our green pick takes centre stage substituting for basil in a roasted and toasted pesto.
Image: Anastasia Koutalianos
Ingredients
Note: Use organic whenever possible, especially when it comes to the kale and olive oil. Conventional kale can be bitter, and good olive oil will add more body and flavour.
Instructions
Makes about 2 cups
Serving suggestion: Toss with pasta (gnocchi or angel hair), along with a handful of toasted (and chopped up) nuts, a head of roasted garlic and grated Parmesan.
Makes 2 large servings.
Next, try making crispy all-dressed kale chips.
Helen Koutalianos is the President and owner of Basil Olive Oil Products. Along with her husband Basil, she imports quality food products from Greece, including their award-winning Golden Olive Eleni® certified organic extra virgin olive oil. She is a director for the Fraser Valley Organic Producers Association, and co-author of the cookbook From the Olive Grove: Mediterranean Cooking with Olive Oil. Helen is also a former Greek cooking instructor and food columnist for the Maple Ridge Times.
Anastasia is the director and founder of NADATODO.COM: an online event calendar and promotions/publicity hub. She also reviews theatre and live performance; her write-ups are featured on various blogs and websites, including www.bclifestyle.ca and www.cjsf.ca. Anastasia hosts her own A&E review/music/talk radio show, @nadatodo, every other Sunday from 5-6PM on CJSF 90.1FM. Along with her mother, she co-wrote the cookbook From the Olive Grove: Mediterranean Cooking with Olive Oil. blog | twitter