When SHAPE magazine asked if I’d like to contribute my favorite kale recipe to their website, two thoughts went through my head. 1) Yes! And 2) I better invent one…quickly.
See, I’ve actually been kind of anti-kale (I know, that’s dangerous to say in LA), as I’ve felt the entire country has been kale-washed. I was suspicious of this dark leafy green the way I am of chiropractors — it couldn’t be all it’s cracked (pun so intended) to be…could it? Well, when fashioned as nachos in a cute cupcake wrapper, it turns out kale is good…and fun! Consider me kale-washed.
Kale. Nachos. Cupcakes. Not three things that normally are in the same sentence. But when the deliciousness of nachos combines with the nostalgic excitement of cupcakes and the nutritiousness of kale, the results are one fun-to-eat recipe that’s perfect for a pretty party appetizer of even a full meal on the couch watching The Bachelor.
1 bunch flowering purple kale
1 bunch of green kale
1 package whole wheat pitas
4-5 TBSP olive oil
1-2 tsp sea salt
1 jar of marinated red peppers
4 oz. crumbled feta
Foil cupcake liners
1. Preheat oven to 400 degrees.
2. Line baking sheet with foil.
3. Cut whole wheat pitas into fourths and pull apart to make triangle-shaped chips.
4. Add pita chips to baking sheet and brush lightly with olive oil; bake for 3-5 minutes at 400 degrees, until lightly browned; remove from oven.
5. Tear kale leaves away from stems into bite-size pieces; wash and pat dry.
6. Heat 1-2 TBSP olive oil in a large skillet.
7. Add kale and cook until just wilted; remove from stove.
8. Chop marinated red peppers into bite-size pieces (to reduce sodium content, rinse first; alternatively you can use chopped fresh red bell peppers instead).
9. Assemble nachos by placing three pita chips into each foil cupcake liner.
10. Top chips with both kinds of kale, feta crumbles and red peppers. Add a pinch of sea salt to each cupcake.
11. Bake at 400 degrees for approximately 5 minutes until kale just starts to crisp (note: feta does not melt).