We all know kale is one of the most nutrient dense foods you can eat. It aids in DNA cell repair, slows down the growth of cancer cells, protects against certain types of cancer (such as prostate, bladder and colon cancers) and acts as a natural anti-inflammatory. With 684% of the daily-suggested amount of vitamin K, 206% of vitamin A and 134% of vitamin C, and per calorie more iron than beef, it truly doesn’t get more vitamin-packed than kale.
But are you sick of the same old sautéed greens? If so, it’s time to give The Paleo Chef’s Kale Hummus a try. It’s one of the most inventive, versatile and delicious kale dishes I’ve made in a long time. It will keep in your fridge for up to 5 days, and is perfect with fresh vegetables alongside for dipping, or rolled up on turkey slices as a mid-afternoon snack.
Ingredients: (serves 6)
1 tbsp coconut oil
1 onion, diced
4 cloves garlic, minced
1 bunch of kale, stemmed and chopped
½ cup chicken stock or water
½ cup tahini
3 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
4 tbsp macadamia nuts
pinch of cayenne pepper
pinch of sea salt
pinch of fresh black pepper
cut fresh vegetables, such as carrots, fennel and radishes, to serve
In a large saucepan over medium heat, heat the coconut oil until melted and add the onion and cook for about 5 minutes. Add the garlic and cook for about 30 seconds. Add the kale and the chicken stock. Cover and cook until the kale is tender, about 3 minutes.
Transfer the kale mixture and the cooking liquid to a food processor and let cool for a few minutes. Add the tahini, olive oil, lemon juice, macadamia nuts, cayenne and sea salt and fresh black pepper to taste. Process until smooth. Add a little more oil if needed. Transfer to a bowl and serve with vegetables for dipping. Pete Evans is an incredible paleo chef and I highly recommend his book. It's full of too many delicious recipes to name (Turkey and Shiitake Lettuce Cups, Wild Salmon with Coconut-Lime Sauce and Sweet Potato Puree, Green Goddess Smoothie...mmmmmmmmm).