Lebby’s Epic Healthy Kale Salad:
1 bunch kale (prefer organic)
1 teaspoon sea salt
1/3 cup sunflower seeds (prefer unsalted)
Walnuts or Cashews
1/4 cup diced red onion
1/3 cup currants, raisins or cranberries or combination
3/4 cup diced apples
2 tablespoons olive oil
2- 4 tablespoons unfiltered apple cider vinegar
1 - 2 tsp of Epicure Blasamic Vinaigrette dressing mix
Squeeze citrus juices
De-stem kale by pulling leaf away from the stem. Wash leaves. Spin or pat dry. Stack leaves, roll up and cut into thin ribbons, Put kale in a large mixing bowl. Add salt, massage salt into kale with your hands for 2 minutes. To toast seeds, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma. Put kale in a fresh bowl and discard any leftover liquid. You can pat dry with paper towel. Stir onions, currants, raisins or cranberries, apple and toasted seeds into kale. Dress with oil, vinegar, dressing mix and toss. Taste for salt and vinegar, adding more if necessary. Squeeze citrus juice. Preparation time 15 minutes. Makes 6 servings.
Ilianna Juarez Receipe for: Garlic and Parmesan Kale Chips
Ingredients:
2 bunches of fresh Kale
5-6 cloves, garlic, minced
Sea Salt to taste
3 teaspoons olive oil
1/4 cup freshly grated Parmesan cheese
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1. Remove large stems from Kale. Chop into chunks and wash well (I use a salad spinner, which works really great for removing all the water from the Kale). Dry really well!! This will make all the difference in allowing the kale to bake up crispy, instead of “steaming” because of water droplets.
2. Place kale in a large bowl. Toss with olive oil, sea salt, and garlic.
3. Lay flat on a large baking sheet. For best results, don’t overcrowd the baking sheet. (Make these in two batches if necessary).
4. Bake at 300 degrees F for 10 minutes, then rotate the pan and bade for an additional 10-15 minutes or until crisp. Allow to cool for a few minutes on the baking sheet, then sprinkle with Parmesan cheese.
5. Serve warm or store in an airtight container to save.
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Nutrition:
Calories: 61kcal. Carbohydrates: 4g
Protien: 3g Fat: 3g
Saturated Fat: 1g. Cholesterol: 2mg
Sodium: 83mg. Potassium: 222mg
Vitaming A: 4360IU. Vitamin C: 52.8mg
Calcium: 119mg. Iron: 0.7mg
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Re-Establishing the Farmers Market in Mission Tx.