Warm Kale Salad and Other Greens

Question: I have been wanting to try green smoothies and was wondering if you had any good recipes.  I have been afraid to try them because I don’t want to have to hold my nose when I drink them. Thanks!

Answer: I’m a big fan of eating your greens, rather than drinking them.  Unless you’re looking for a meal replacement, are on a weight gain diet (where you’d want to drink juices instead of water), or are one of the rare people who feels full from a liquid meal, I’d say eating veggies is the way to go.  But if you still want to give a green smoothie a try, my friend Carl swears by this recipe.  He says it’s delicious!

Green Smoothie

Handful each of kale & spinach, de-stemmed

Half handful of parsley

One banana

Ice

Juice – he likes the Dole Peach Mango Orange

Blend all ingredients until desired consistency and taste is reached.

Want to chew on your greens instead?  Try one of my favorite salads, created by my brilliant friend Kari Lauritzen:

Kale Salad with Roasted Delicata Squash & Pepitas

(pictured above)

1 bunch black kale (or any other green), de-stemmed

1 Delicata squash, thinly sliced and roasted (no need to de-seed, they are tasty when roasted!)

Shaved ricotta Salata, Pecorino, or Feta cheese

Toasted Pepitas (pumpkin seeds w/o shell. Could also use pine nuts or regular pumpkin seeds)

2 small shallots, thinly sliced

3 Tbsp sherry vinegar (red wine/white wine vinegar is fine too)

3-4 Tbsp extra virgin olive oil

salt & pepper to taste

Toss delicata squash slices with 1-2 Tbsp EVOO on foil-lined baking sheet.  Sprinkle with salt & pepper and roast at 425 until browned and softened (20-30 min).  Meanwhile, chop kale into smaller pieces.  When squash is done.  Saute shallots in remaining EVOO over medium heat for 2-3 min.  Add kale and saute another 3-4 min.  Add sherry vinegar, salt, and pepper and toss well to coat.  Place kale in a large salad bowl and top with Delicata squash rings, then shave the cheese and sprinkle the Pepitas on top.

Want another way to use greens?  How about making Strawberry & Edible Flower Salad with arugula or spinach?

**Kari Lauritzen, who taught me this recipe, is a personal chef in Los Angeles**