Walnut Pesto Kale. . .

Kale is a priceless green, taking to different flavor combinations with noteworthy ability. I have already posted one of my favorite preparations, sesame ginger kale, here is another one for you using walnut pesto. An added plus, even the jovial and light hearted FDA "approves" walnuts as part of an effective defense against heart disease, and I quote: "Supportive but not conclusive research shows that eating 1.5 oz of walnuts per day, as part of a low saturated fat and low cholesterol diet, and not resulting in increased caloric intake may reduce the risk of coronary heart disease."

Can't you just picture the FDA all sitting there at the dinner table with their little rulers and scales. They would be a hilarious to have over for a meal. Anyway, my point is, even if this "laid back group" recognizes the power of omega 3's (present in walnuts) and their ability to lower LDL cholesterol, we're on to something. Not to mention all the nutritional benefits of kale, the holy green of the health food world, with it's high calcium content, anti-inflammatory properties, vitamin K & C, beta carotene, cancer fighting ability and powerful antioxidants.

Walnut Pesto Kale:

*1 bunch fresh kale

*2 cloves garlic

*1/2 cup whole walnuts, plus 2 Tbsp

*1 lemon

*1 Tbsp butter or olive oil

*sea salt and garlic

Rinse kale, chop and remove tough stems. In a food processor or blender, briefly pulse the 1/2 c walnuts with the garlic, a pinch of sea salt and pepper. Do not over blend or you will end up with walnut paste. Place a large skillet or pot over medium heat. Add butter or olive oil. Saute the kale until your desired tenderness, adding a bit of water to wilt. Remove from heat. Stir in the walnut mixture with zest from 1/2 the lemon. Stir. Chop the additional 2 Tbsp whole walnuts and sprinkle over top. You can add a bit of high quality parmesan shavings before serving as a variation. Enjoy!