If you’re not a fan of the slightly dirt-like flavor and chewy texture, how can you get on board with #teamkale? Here are three ways to turn this fibrous and earthy vegetable into something delicious.
This is an easy salad that can be served on a busy weeknight when you don’t have time to prep a big meal in the kitchen. Let the sweet potatoes roast while you get the kids and your family organized and then simply toss everything together for a meal that doubles as a great lunch the next day.
Sprightly with caramelized onions and grapefruit, this salad will make a perfect meal with a sprouted grain bread, or a great side salad.
This healthy, hearty vegetarian dinner recipe starring black rice, tempeh, broccoli and kale makes a filling and nutritious meal, with leftovers for lunch. This recipe is from The Clean Plates Cookbook ($20; Running Press) by Jared Koch and Jill Silverman Hough.