Ever since Dr. Drew Ramsey and I wrote “50 Shades of Kale” together, I’m always looking for unique and tasty ways to add kale in my diet. Pre-order your copy today and in the meantime, enjoy these five fresh ways to add this uber superfood to your meals, every day.
Toast It and Roast It
I put kale into my toaster oven (at 400F) — spread out on the toast oven sheet tray and drizzle it with olive oil. Bake it for 10 minutes until crisp and serve along eggs instead of toast.
I pop in into my food processor to shred it — perfect to stir into chicken salad, egg salad, and coleslaw.
Ribbons of Kale
Roll up large leaves and slice into thin ribbons to add it to noodle dishes, spaghetti, and soups.
I dip raw leaves into hummus and guacamole instead of using cracker or chips for a superboost of nutrition.
I massage fresh kale leaves with olive oil and truffle salt, slightly crushing the leaves with my fingers and refrigerate in a covered bowl over night for the ultimate soft, raw kale salad.