A healthy, kale pesto that works well over pasta or thin strips of yuba.
1 bunch lacinato kale, stems removed
3 cloves garlic, peeled
2 Teaspoons kosher salt
1/2 Teaspoon ground black pepper
1 Cup extra-virgin olive oil
8 sheets or 12 ounces yuba, cut into thin strips
1/4 Cup pine nuts, toasted
Blanch the kale and 2 cloves of the garlic in salted boiling water, 3 minutes. Drain.
Transfer to a food processor and purée with the remaining garlic, salt, pepper and olive oil.
Toss pesto with yuba strips and top with the pine nuts.
Kale Shopping Tip
Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.
Kale Cooking Tip
Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.