Have you ever had kale? I bet a lot of us Latinos have never tried it and probably never even heard of this dark leafy green veggie that's currently in season. Well, I'm here to let you in on a big secret: Kale is absolutely AMAZING because it's one of the most nutritious foods you'll find.
I'm in love with kale because it's full of antioxidants and vitamins, plus it is super heart-healthy, has been proven to block cancer cell growth and is anti-inflammatory. But for all of the magnificence of kale, the best thing about it is that it's fat-free, low-calorie, and FULL of fiber, which means it's GREAT for losing weight! Intrigued yet? Well, here are 5 Latin kale recipes to start you off on dropping pounds.
Read more ¿Qué más? 5 Spanish recipes to help you lose weight on the Mediterranean Diet
Simple Kale and Black Bean Burritos
Ingredients: big squeeze fresh lime juice, splash of olive oil. pinch of cumin powder, dash chili powder, dash of sea salt, 1/2 teaspoon seeded and finely chopped fresh jalapeño, 1 tablespoon cilantro, roughly chopped, 2 medium leaves of kale, washed and dried, stems removed and roughly chopped into bite-sized pieces, 1 garlic clove, minced or pressed, 1/2 cup cooked or canned black beans, rinsed and drained, 1 small (8 inch) whole wheat tortilla, 1/2 small avocado, pitted and sliced into strips lengthwise, 1 tablespoon chopped red onion, 1 to 2 tablespoons crumbled feta cheese, Sour cream or plain Greek yogurt to serve on the side (optional, not shown)
Directions:
1. In a bowl, combine the lime juice, olive oil, cumin, chili powder, sea salt, jalapeño, cilantro and kale. Toss to mix well and set the bowl aside to marinate.
For the full recipe, go to Cookie + Kate.
Latin-Style Kale Pesto
Ingredients: 1 bunch kale (coarsely chopped), 1 handful cilantro (coarsely chopped), 1 jalapeño (coarsely chopped, optional if you don’t want the heat), 2 cloves garlic, 1/4 cup pepitas (toasted), 1/2 cup olive oil, 1/2 lime (juiced), dash of cumin, salt and freshly pepper to taste
Directions:
1. Puree everything…
For the full recipe, go to Foodista.
Mini Kale Chimichurri Pizza
Ingredients (For the Kale Chimichurri): 1 cup packed chopped kale, 3-5 cloves finely chopped garlic, 1 teaspoon salt, 1 teaspoon, fresh cracked black pepper, 1/2 teaspoon chili flakes, 2 tablespoons finely chopped onion, 1 cup Olive Oil, 1 lemon Ingredients (For the Pizza): 4 ounces mozzarella, 1 cup halved cherry/grape tomatoes, 4 whole wheat tortillas, 6 tablespoons ricotta
Directions:
1. Preheat oven to 400 F.
For the full recipe, go to The Latin Kitchen
Caldo Verde, a.k.a. Portuguese “Green” Soup
Ingredients: 1/4 cup olive oil, 1 large onion (diced), 3 cloves (minced), 10 ounces smoked Portuguese sausage (linguica or chourico, diced), 2 pounds potatoes (about 6 medium, peeled and diced), 8 cups chicken stock, 1 teaspoon salt, 1 teaspoon black pepper, freshly ground, Dash cayenne pepper (optional if using linguica), 2 bay leaves, 2 tablespoons white vinegar, 1 pound kale or collard greens, stems removed, Salt and pepper to taste
Directions:
1. In a large pot, heat the olive oil over medium heat. Add the onions and cook until they are translucent. Add the garlic and half the linguica/chourico and saute for 2 minutes.
For the full recipe, go to Forks Fingers Chopsticks.
Mexican Crispy Kale Quinoa Pilaf
Ingredients: 2 cups Quinoa, 4 cups Vegetable Broth or Water, 1 tsp Sea Salt, 2.5 tsp Mexican Chili Powder, 1 Roasted Acorn Squash, 1 Avocado, 1/2 cup Salsa, 1 Bunch of Kale, 1 tbsp Olive Oil, 1 tsp Sea Salt
Directions:
1. Preheat oven to 420°F.
For the full recipe, go to I Heart Wellness.
