— Lyn Hoeft

Um kale stems in charge stems can be bitter. So one of the reasons why you remove the kale from the stem is not just to make it tender kale dish but also to remove any bitterness that might be in the dish so I would think twice about making that powder from the dehydrated chart just a thought as for the kale, excuse me. On Tuesdays, I work at a farm. So on Tuesdays I get a big Bounty of fresh vegetables. And what I have to do is then create a recipe that I will hand out next week to the patrons who come to this form. And I should tell you that the farm is in Center is in North Philadelphia and it's in a lot that was formally a home the home was taken down and a beautiful Farm was built and we feed people who might be food insecure who have little access to fresh vegetables. So last week I got two huge boxes of chard. And thought what am I going to do? So here's what I did. I made a quick and easy kale or a kale recipe for a pesto. Here's what I did. First you bought you take the stems off the kale and boiled them. And I boil them till they are a beautiful lighter green for about 15 minutes. And then when they're cool with my hands, I manually squeeze out all of the water. I chopped the kale. Here's where it gets good. I put the chop kale or chard into my food processor with a tub of Hummus plain old garlic hummus. I add more garlic and I add some nutritional yeast and put it in the food processor. Excuse me. I have a little bit. Of allergies that have been going on and I apologize for that. Anyway, you're gonna get a beautiful delicious delicious. hummus That actually is going to be your pesto. If you want to you can add some walnuts to it or walnut butter. If you have Walnut butter, it takes a step away from having to use fresh walnuts, but play around with the flavors. What's traditionally in a pesto. You've got basil or kale you've got. Garlic and I like a little bit of lemon just to give a kind of like that little uplift of flavor.