Wednesday, April 13, 2011

KALE is the new black

Whoever said spinach was the new queen bee is well, wrong. This spring (and Yes, it's finally spring here in the northeast!!) it's all about the leafy green Kale. Surprisingly, I have used Kale in recipes that I never would have thought of- i.e. FISH TACOS! I found the idea and recipes for this new food adventure in a Shape article and have shared it here with you. Enjoy.

Tilapia Tacos

Prep time: 10 minutes

Cook time: 0 minutes

1 c coarse-crumbled leftover cooked tilapia

fillets (recipe 40)

1/4 c red onion slivers

1/4 c thinly sliced kale

1/4 c canned diced tomatoes, drained

2 Tbsp crumbled feta cheese

2 tsp olive oil

2 tsp lime juice

tsp cumin

tsp red pepper flakes

2 9-inch whole-wheat tortillas, warmed

In a mixing bowl, combine tilapia, onion, kale,

tomatoes, feta, oil, lime juice, cumin, pepper

flakes, and salt to taste. Toss. Spoon onto

tortillas. Fold tortillas in half. Cut each half into

two pieces.

Per serving: 291 calories, 14 g fat (3 g saturated), 571 mg

sodium, 25 g carbs, 4 g fiber, 18 g protein

Kale Chips

1 bunch kale

1 tblsp olive oil

1 tsp salt

1 tsp garlic powder

Preheat oven to 350 degrees F. Spray cookie sheet with nonstick spray (e.g. PAM). Wash and dry kale thoroughly. Remove kale leaves from stems and lay out on cookie sheet. Drizzle kale with olive oil and sprinkle with salt and garlic powder. Bake until edges are brown, but not burnt. Should be 10 minutes, but in some ovens up to 15 minutes.


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