Getting stuff for free is awesome and I’m normally all about it, but what the hell do you do with four containers of kale that you suddenly find yourself the owner of?
At work earlier this week, as I started to unpack a large order from Fresh Direct while the delivery guy was still unloading cases of water and boxes of snacks for my office, I immediately saw something I knew was wrong.
“Oh hey, sorry, this must belong to another order, ” I said to him, pulling out the large plastic containers filled with the dark green leafy stuff. “I definitely didn’t order this.”
“Oh, well you can just keep it,” he said, practically vanishing into thin air as soon as he said it, like some sort of magic trick. He must’ve known I was going to offer him some.
The office fridge didn’t even have space for all of that kale, and the thought of just tossing it in the trash had me clapping my hands over my ears as my mother’s voice screamed, “But what about the starving children in Africa?! They’d love that kale! Don’t be a monster, Angie!”
In a last-ditch effort, I sent an email out to the office putting it up for grabs. No one answered. One guy walked by my desk and asked why it couldn’t be something fun. I heard my mother in my head again.
So I took to social media and posted a little story on Instagram, asking for recipes. I got several from friends and acquaintances:
Eww gross, throw it away.
Make kale chips!
Blend it in a smoothie.
Have a big ol’ kale salad.
Make more kale chips! Wait, did you already think to make kale chips? How ’bout kale chips?
Apparently, a lot of you are passionate about kale chips. And while I’m already a fan myself, there’s an issue with the gas in my apartment and my only means of cooking is a temporary double electric burner, so kale chips weren’t an option.
But one friend suggested something I would have never thought of (because let’s face it, I was going to eat kale salad until I couldn’t stand it anymore) and that’s kale pesto. So simple it was genius! Required no cooking, minimal ingredients, and from the several recipes I found online, easily customizable.
For mine, I went with chopped raw kale, crushed walnuts, chopped basil, minced garlic, lemon juice, olive oil, and grated parmesan. I tossed it in a blender (a Magic Bullet to be precise), gave it a whirl and boom, it was done. I don’t specify measurements here because it’s all pretty adjustable. I made two batches to be combined, and the first one, for example, had two fat cloves of garlic which gave it a good kick. For the second, I cut back on the garlic but added more basil for that more traditional pesto flavor and more walnuts for a nutty taste. You could add more or less of any one ingredient to get it to what you like.
I’m not the most confident in my kitchen skills but this? This was delicious. I could’ve eaten it just one spoonful after another, but saved it for pasta instead. But because pesto’s awesome it could be just as good as a sandwich spread, an egg drizzle, or for dunking some warm focaccia into. And the best part was basically tricking my body into eating and loving kale!
So yea, four free pints of ice cream would’ve probably been the highlight of my week but kale ended up being pretty great too. (Katy, if you read this: grazie ancora!)