I have to admit, 10 years or so ago I had probably never even tasted Kale. Now, it’s one of the most talked about leafy greens out there. I find myself eating some practically every day lately.
The fact that the lovely people over at Organic Girl sent me a bunch of their newest product, 100% Baby Kale to experiment with, probably has something to do with it! While trying to come up with new inventive recipes, incorporating Baby Kale in things I hadn’t before, I also found that I used it in a bunch of ways the past few weeks. I put it in my homemade Mac & Cheese, scrambled eggs, juiced it you name it. While I was working with it I would just snack on it raw, it really is sweet and tasty all on it’s own!
So I came up with several recipes, some that worked great, others that need some tweaking, and one more I am going to make tonight.
The first two definitely fall into the snack category: Parmesan Kale Crisps and Kale Arepas. For detailed recipes you can go to the Organic Girl Recipes Page on my blog.
Parmesan Kale Crisps
If you have ever had Parmesan Crisps before, you know they are crunchy and salty and altogether yummy! They are great for a snack and incredibly easy to make. I added the Kale to see what happened and I have to tell you they were a hit all around, Ladybug, Littledude, Mama Sis, Nonna and that day we had a few guests over who loved them as well as my next experiment.
I was inspired to make Arepas for the first time after buying some at the Farmer’s market the day before. There are many different versions of Arepas. In case you have never heard of them before, here is a little background:
An arepa (Spanish pronunciation: [aˈɾepa]) is a flatbread made of ground maize dough or cooked flour prominent in the cuisine of Venezuela. Various sizes, maize types, and added ingredients are used to vary its preparation. Arepas can also be found in Panama, Puerto Rico, the Dominican Republic, Columbia and the Canary Islands.
The typical ones I have gotten at food fairs are corn cakes stuffed with mozzarella and grilled, so I decided to keep it simple, do the same and add the Baby Kale. I made them thin so I could treat it like a grilled cheese rather then thick and split open, as this was my first time tackling a new and unfamiliar recipe. They are rather simple to make once you find the special “pre-cooked corn flour” which is not carried at your typical supermarket. I literally spent the better part of a day driving all over looking for specialty Latin American grocery stores that no longer existed, almost giving up until I found one in a rather “colorful” neighborhood in Fort Lauderdale. I live in South Florida, you would think it would have been easier to find!
These were a HUGE hit again with family and friends. There are so many other things you could add to them if you like, and I do plan on making the thicker version and stuffing them now that I have the flour on hand (I bought 2 bags so I didn’t have to go through looking for it again). I must tell you though, just the Mozzarella and Kale alone make these a stand out hit and are such tasty treats!
Of course both of these recipes, as well as my breakfast ones which will be in my next post are all GLUTEN FREE! Yea!
Again to view recipes and instructions on making these treats visit my Organic Girl Recipe Page.
So would you like to win some of the Organic Girl 100% Baby Kale to try for yourself? I bet you do! Here is what you have to do.
Three lucky winners will get a gift pack from Organic Girl! Just do it by FRIDAY OCTOBER 18th MIDNIGHT! The drawing will be Saturday.
If by chance you are already a Facebook Fan, then just post a comment on Zia’s Kitchen Facebook Page if you would like to be entered to win!
Good Luck and check back for Part 2 “Kale – It’s For Breakfast”