What’s better than kale? Baby kale! And these three baby kale recipes from from Linda LaRue, creator of The Core Transformer and author of the SOUPer Slim Diet, are a fabulous way to enjoy this uber healthy green!
Roughly the size of baby arugula, baby kale has a much less sharp taste and less tough texture (similar to most common baby salad leaves) than its tougher adult version. Baby kale packs a serious nutritional punch: 1 cup has only 33 calories, and contains well over a day’s worth of vitamins A, C and K. You can now readily find it in 5-ounce bags and clamshells at your local supermarket or buy it fresh at your local farmers market.
(Note: Research studies reveal that baby greens may potentially have higher levels of nutrients than mature vegetables. However, more studies are needed to compare the two side by side because there can be significant variation in nutrients depending on where they are grown, when they are harvested and the soil medium.)
Enjoy this healthy green with these three baby kale recipes!
Baby Kale Spinach Ginger Miso Soup Recipe
1 ½ cups packed baby kale, washed
1 cup packed baby spinach, washed
¼ cup ground raw cashews
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 tablespoon maple syrup
1 tablespoon light yellow miso
1 tablespoon sesame seeds
½ inch medium-sized piece of ginger, chopped
1 medium-sized garlic clove
½ teaspoon mustard powder
½ jalapeno or chili flakes to taste
½ teaspoon sea salt or to taste
1-2 cups water
1. Add all ingredients into a blender and blend to a smooth consistency. Slowly add water through the pour spout until the mixture becomes a thick soup consistency.
2. Place soup into a medium-sized deep pan on medium heat, and then bring to a boil. Turn heat down to simmer and cook for 5 minutes.
3. Taste and adjust salt and spices.
4. Serve warm topped with croutons, pita bread, garlic or raw veggie crudité.
Read on for two more baby kale recipes!