Cooking with Kale: 3 Easy Recipes To Eat Green

Kale. Everyone says you should eat it, but honestly who grabs a batch of kale when they are doing their weekly grocery shopping trip?.. If it isn’t you, than it should be after this post!

Kale is one of the most nutrient dense leafy green vegetables out in the market today. It’s rich in fiber and potassium as well as has beneficial bonuses of calcium, vitamins C, K, & A, iron, manganese and more!

How does one start incorporating kale into their daily diet without letting it go to waste in the fridge? Try three of our favorite recipes here at California Yoga Sport & taste for yourself the surprisingly delicious flavors this leafy green vegetable has to offer!

Health Coach Diana’s Favorite:

Sautéed Kale

Add 1 tablespoon of extra virgin olive oil into a pan.

Add 4 or 5 handfuls of Kale (de-stemmed )

Saute in pan for a  few minutes until the kale turns bright green. That’s how you will know when it’s done. Add a pinch of sea salt and pepper to taste. *Bonus: For a healthy ‘cheesy’ option – top with several spoonfuls of nutritional yeast. It will taste like mac n’ cheese!

Oakley Ambassador, Francesca Lollini’s personal Favorite:

Homemade Kale Chips:

Take 8-10 leaves of kale (with or without the stems) & cut each leaf into about 4-5 pieces. Toss chopped leaves into a large bowl and add 1 tablespoon of extra virgin olive oil along with an optional pinch of sea salt (the recipe really is best without the salt!) . Mix leaves with oil until they are lightly coated.

Set oven to 425 degrees and place a layer of tin foil across a regular baking sheet. Lay kale pieces on the tin foil and let the leaves bake for approx 8-10 minutes. Keep an eye on them since some people might like their chips crunchier than others. Once you see the edges of the kale become crisp then remove chips from the oven. The kale will have a light & crunchy texture that easily replaces any craving for regular potato chips. After you try this healthy snack there will be no going back to any prepackaged goods!

And if you want to get really adventurous & go all out with your new leafy green BFF then try one of our favorite recipes from a food blog we LOVE to follow!

Our favorite kale recipe from

Fully Loaded Kale Salad
vegan, served 2-3 entree portions

1 large bunch of kale (any variety) – remove thick stems/shred leaves by hand

Toppings (as shown – but you can add your faves):
2-3 Tbsp hemp seeds
2-3 Tbsp raw sunflower seeds
1/2 cup apple, sliced
1/2 avocado, diced/tossed in lemon juice
handful of cherry tomatoes, diced
1/2 cup juice-packed mandarin oranges
1 small sweet onion, thinly sliced
fine black pepper

2 1/2 Tbsp tahini
3 Tbsp seasoned rice vinegar
2 tsp apple cider vinegar
1-2 tsp healthy oil (I used macadamia nut oil – grape seed oil also nice)
1 tsp grade B maple syrup (optional – if you need extra sweetness to balance the bitterness of tahini)

To make:

1.Wash your kale, dry well. Pull tender leaves from thick lower stems. Shred leaves by hand. Add to large mixing bowl. Discard thick stems.
2. Briskly mix together the dressing ingredients. Do a taste test and adjust as desired for your tastes. You can always add in more maple syrup if your tahini is too bitter. I also like to add in an extra splash of apple cider vinegar when I’m craving a very zesty salad.
3. Toss your kale salad in your dressing. I use salad tongs instead of my hands (some will massage the kale) I actually like my kale a tad al dente (not overly marinated with dressing) so I simply toss with tongs until the dressing is evenly distributed.
4. Fold in the hemp seeds and sunflower seeds.
5. Add the remaining toppings in a lovely pattern on top.

We here at CYS always try to keep things simple so that amidst our busy lives we still maintain a healthy diet without all the fuss! Try all three recipes and see how just a drop of olive oil can change the way you taste kale forever!
Need more ideas or have a kale recipe of your own that you’d like to share?! Let us know! We are always looking to add new yummy recipes to our list!


Tags: , , , , , , , , , , ,

Categories: California Yoga Sport, Fitness, Nutrition & Health


Subscribe to our RSS feed and social profiles to receive updates.

4 Comments on “Cooking with Kale: 3 Easy Recipes To Eat Green”

  1. October 19, 2011 at 7:40 PM #

    I love this. Thanks for sharing!

    Check out more recipes at ~ Recipe Chefs ~


  1. Eating Seasonally: Choosing Veggies & Fruits In Season « California Yoga Sport - December 14, 2011

    […] Carrots, Cauliflower, Celery. Chard, Collards, Cress, Endive, Fennel, Garlic, Herbs, Horseradish, Kale!, Leeks, Lettuce, Mushrooms, Olives, Onions, Bell Peppers, Chili Peppers, Potatoes, Radish, […]

  2. Set Your Vision Straight for the New Year: CYS 2012 Goal Setting Strategies « California Yoga Sport - December 27, 2011

    […] instance learning how to cook or more specifically how to cook vegetarian or vegan. Lacey has added recipe ideas & anecdotes to keep her inspired about what she intends to gain from this experience of cooking, […]

  3. Homemade Snack Foods: CYS Granola Bar Recipe | California Yoga Sport - January 31, 2012

    […] Snack Foods: CYS Granola Bar Recipe Ever have that craving for a quick snack …but not just any snack.. You desire something so fresh, pure, & organic that you were […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: