Kale Overload: Finding Creative Ways to Serve it to the Family
The Kale Conundrum
My garden is overflowing with kale, and I’m on the hunt for innovative ways to serve it to the boys. While their favorite kale dish is the Kale Salad with Cranberries, we can’t have it every night. This led me to create a delicious gluten-free Kaleslaw that was a hit with the boys, and I must admit, I had about four bowls of it – it’s addictive!
The Kaleslaw Recipe
To make this tasty Kaleslaw, you can use regular mayonnaise if you don’t have my Marcona Almond Mayonnaise on hand. Here’s what you’ll need:
- 2 cups of kale, chopped
- 1/2 cup of mayonnaise (regular or Marcona Almond Mayonnaise)
- 1/4 cup of chopped onion
- 1/4 cup of chopped carrot
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chopped kale, mayonnaise, onion, and carrot.
- Mix well until all the ingredients are fully incorporated.
- Season with salt and pepper to taste.
- Serve chilled and enjoy!
A Recommendation: Make It Fast, Cook It Slow
On a related note, Stephanie O’Dea from A Year of Slow Cooking was recently on Good Morning America discussing her book, Make It Fast, Cook It Slow. The book features a collection of recipes made using a crockpot, perfect for those looking for comforting, nourishing, and delicious meals. If you’re interested in exploring more gluten-free recipes, be sure to check out her cookbook on amazon.com. Released today, it’s expected to be a winner!
