Author Jennifer Iserloh has written the new book, 50 Shades of Kale. She shares several ways to prepare the dark green leaf becoming a staple in kitchens everywhere.
2 cup chopped kale
1/2 teaspoon sea salt
2 cloves garlic
1 cup mayonnaise
Zest and juice of 1 lemon
In a food processor, combine the kale, salt, garlic. Process until finely chopped, add the mayonnaise, and lemon zest and juice, and process until smooth.
10 ounces kale, roughly chopped
1 red, yellow, orange bell pepper, thinly diced
1-1/2 cups kale-onaise
Shred the kale and carrots and transfer to a bowl. Add the bell pepper and the kale-onaise and toss. Cover and refrigerate for at least an hour.