Kale Recipes - Appetizers

Looking for easy and delicious ways to eat more kale? Here are two great appetizer recipes using kale that are sure to please.

Crostini and Kale

Serves 8

1 baguette, preferably whole wheat, sliced 1/2 inch thick on the diagonal

3 tablespoons extra-virgin olive oil

Coarse salt and ground pepper

4 garlic cloves, minced

2 pounds kale, preferably Tuscan, stems removed, leaves sliced into 1/4-inch-thick strips

2 teaspoons fresh lemon juice

1 small wedge Parmesan

Preheat oven to 400 degrees. Prepare the crostini. Arrange bread slices on a rimmed baking sheet. Brush with 1 tablespoon oil and season with salt and pepper. Bake until light golden brown, 8 to 10 minutes. Transfer to a wire rack to cool completely.

Meanwhile, in a large skillet, heat 2 tablespoons oil and garlic over medium-high until garlic is fragrant. Add kale and cook until wilted, about 5 minutes. Season with salt and pepper and add 1 cup water; cover and reduce heat to medium. Cook until almost all the liquid has evaporated, 12 minutes. Uncover and cook until liquid is evaporated, 3 to 5 minutes. Toss with lemon juice. Taste and adjust seasonings as necessary. Top crostini with kale. With a vegetable peeler, shave Parmesan onto top.

Green Surprise Dip

A tasty healthy recipe for dip perfect for your next vegetable tray.

1 cup steamed kale

1 cup plain yogurt

1 cup canned chickpeas, rinsed and drained

1/4 cup mayonnaise

2 cloves garlic

1/2 onion, chopped

1 tablespoon lemon juice or to taste

salt to taste

Place all ingredients in a blender and puree until smooth.