Too much kale – not something I say very often. I usually pride myself on eating giant bunches of the stuff week in and week out. I love it, maybe even more than I love cookies, smoothies and chocolate. Last week though, something went amiss – I just had too much kale to get through. Maybe I got a little over zealous at the market, maybe my birthday lunch should have included a salad and not just cookies, either way there was too much and I was not about to let my love go to waste.
It is trendy to be green right now and this leafy goodness has taken produce aisles and farmer’s markets by storm in the last year or so. I kid you not Martha Stewart’s Everyday Food just sent me a recipe gallery entitled Kale-O-Rama with 27 ways to use the stuff. Amazing!
But why include kale in your diet? First, foremost, and in probably the most simplest terms, it is green. People should eat more greens. They are good for you. But green is not the only thing kale has going for it. It is a cruciferous veggies, closely related to cabbage, which means it is full of a compounds called sulforaphane, a potent anti-cancer fighter, and indole-3-carbinol, a compound that helps to alter estrogen metabolism (good news for preventing breast and cervical cancers). Want more reasons to eat kale? It has a whack of vitamin K (keeps bones strong), a healthy cocktail of vitamins, minerals, and flavanoids, it is local pretty much local all year long in Ontario, and can be used about 1,000,000 different ways. No need to limit yourself to Martha’s 27.
But I digress. What happened to my poor overrun bounty? Pesto! Chopped and mixed with Parmesan, pumpkin seeds and olive oil, I have extended the life of my wilting kale and have been topping toasted sandwiches with it (makes a great combo with spicy hummus) and scrambling it into eggs for a little twist on the norm. The options for this pesto are pretty much as limitless as they are for the kale itself.
Waste not, want not.
Kale & Pumpkin Seed Pesto
4-5 x large kale leaves
2 x clove of garlic, peeled
1/3 cup pumpkin seeds
1 medium chuck of Parmesan Cheese
Salt and pepper to taste
- Remove centre stem from kale
- Add kale, garlic, pumpkin seeds and Paresan into the bowl of a food processor and pulse until just combined.
- Turn food processor setting to run continuously, and stream olive oil through the feed until you have desired consistency
- Check seasoning and add salt and pepper as needed.