kale « (y)our food choices™

While shopping at Trader Joe’s, Jason tasted a new product that they were sampling, a Kale Tzatziki dip. We rarely pick up tubs of prepared anything, since we know we can make it better at a fraction of the cost. Tzatziki is one of our favorite dips; yogurt, cucumber, garlic, and lemon. It’s so versatile and easy to make, that altering the dip with the addition of dehydrated kale would be a snap. The tzatziki is not only great as a traditional dip with pita bread, or a topping for fallefal, but with some slices of avocado and whole wheat toast, the tzatziki makes a great breakfast spread too. We just finished the last of the batch and now we’re starting to have withdrawals. We can still taste the garlic on our breath from breakfast and we’re wishing we had more in the fridge for a snack after work.

: Dehydrating the kale and adding it to the thicken yogurt will keep the tzatziki even more thick.

: A pinch of salt to the diced cucumbers will draw out the water and keep the tzatziki thick and creamy.

: Adding fresh green garlic and cucumbers are perfect for a true tzatziki.

: Straining the yogurt using cheesecloth removes the water and thickens the yogurt.

: Forget adding berries to your morning yogurt. For a savory alternative try having a savory tzatziki with whole wheat toast instead.

: Whole wheat toast, kale tzatziki, and avocado slice, make a healthy breakfast, or snack.

Kale Tzatziki Dip

1 32 oz container whole milk yogurt
1 cucumber, peeled, seeded, and diced (peel can be left on if organic and unwaxed)
3-4 kale leaves, ribs removed and cut into small pieces
1 small garlic clove
lemon
salt & pepper

In a small holed colander line with cheesecloth, place over a bowl and pour the container of yogurt in the cheesecloth. Place in the fridge and allow to sit for several hours or overnight for a creamier, richer texture.

In a preheated 225 degree oven, place the kale pieces on a small baking sheet and place in the oven for 30-40 minutes until crispy. Check every 15 minutes and toss to prevent from burning. Once dried, set aside.

In another colander lined with cheesecloth, place the diced cucumber and sprinkle 1 teaspoon of salt over the cucumber pieces. Allow to sit for at least 30 minutes and up to one hour. At that time, twist the top of the cheesecloth and extract as much water from the cucumbers as possible. Set aside until the yogurt is ready.

Once the yogurt is at the proper consistency, place in a medium bowl with the diced cucumber and dehydrated kale pieces. Using a microplane, grate the garlic clove over the yogurt, then grate the lemon, yellos zest only. Add a small pinch of salt and a few grinds of fresh pepper to the bowl. Whisk together until all ingredients are incorporated; taste and season accordingly. Refrigerate until ready to serve.

Miso and cured olives instead of egg and anchovy…Et tu, Brutus?

When it comes to green leafy vegetables, kale is one of the most versatile around. This veggie can be sautéed, toasted (add to popcorn for a healthy and delicious movie night treat), added to soups, or served raw. Not many other green leafy veggies can be subjected to so many types of cooking.

We recently encountered the joys of eating kale raw as a salad while on a trip to Seattle, and honestly, it’s delicious. We serve our salad with an almost vegan Caesar dressing (the honey gave it a needed sweetness) inspired by Galeos Caesar dressing (we learned of the dressing from Chow.com). Our version uses miso and some dried cured olives to give the dressing the “fishy” flavor usually obtained from anchovies, and the miso is a great emulsifier so there’s no need for the egg or mayo. And even though roasted beets and avocado are not usually found on a Caesar we thought the earthy flavor of the beets and the creaminess of the avocado fit perfectly, you can leave them out if you’re a Caesar purist. Of course, if you’re a true Caesar purist you won’t be using kale, miso, or cured olives. The salad is delicious and vitamin-packed and it’s even good enough to please the iceberg lettuce munchers in your family.

Kale Caesar with Roasted Beets and Avocado

Dressing:
5 cured olives, finely minced
1 small garlic clove, finely minced into paste
1 tablespoon light miso
1 lemon, juiced (about 2 tablespoons)
1 tablespoon honey
4-6 tablespoons olive oil
salt & pepper to taste

1 bunch kale, stemmed and torn into small pieces
small bunch fresh parsley, whole leaves only
1 Avocado, diced
2-3 medium beets, roasted, peeled and diced*

Croutons**

Parmesan Cheese

In a large salad bowl, add the cured olives, garlic, miso, lemon juice, honey,and 4 tablespoons olive oil. Whisk until emulsified. Taste then add salt and pepper, and more olive oil if needed.

Add the pieces of kale, parsley leaves, and diced roasted beets to the bowl. Toss until the kale leaves are fully dressed. Plate the salad and top with diced avocado, croutons, and ribbons of Parmesan cheese***.

*To roast the beets; scrub the beets, then place them in a small foil-lined roasting pan. Pour a couple tablespoons of olive oil over the beets, cover and seal with another piece of foil. Roast in the oven at 450 degrees for 45 minutes to 1 hour +, or until beets are knife tender. Allow to cool before peeling the skins and dicing.

**Pieces of old bread make great croutons. Freeze small pieces of left over bread and when ready to use for croutons, remove from the freezer and lightly thaw. Cut or break into bite-sized pieces and pan toast them in a sauté pan with olive oil and minced garlic until lightly browned.

***Use a vegetable peeler to make ribbons.