There is no cream involved but I didn’t know what else to call this and it was inspired by the idea of creamed kale but I don’t typically have any cream or milk in the house. I think this was even better.
What you need:
one bunch of Kale (washed and shredded)
one bunch of scapes (roughly chopped)
2 tablespoon olive oil, divided
1 tablespoon butter
1/2 cup parmesan cheese
juice of one lemon
salt and pepper to taste
What you do:
Sautee kale lightly, until just wilted. Remove from heat
Sautee scapes until fragrant.
Add kale to scapes. Melt butter over kale and sprinkle cheese over kale until melted, stirring occasionally. Add lemon juice, salt and pepper and serve immediately.
(if you can’t do dairy this might work with nutritional yeast instead of the parmesan cheese. I eye balled all the ingredients so this is just a guess. Add more or less to taste)
What You Need (meatballs)
This recipe was inspired by this one here.
2 cloves garlic
Salt, to taste
Everyday Spices by trader joes (contains garlic, salt, pepper, red pepper)
3 tablespoon parsley
1 pound grass fed ground beef
1 cup grated zucchini
1 cup shredded Quattro Formaggio cheese
1/2 cup breadcrumbs
Preheat oven to 350F.
Combine all ingredients in large bowl. Stir or mix well with hands until all ingredients are combined well.
Shape mixture into balls and lay on cookie sheets. (For easy cleaning cover cookie sheet with parchment paper)
Bake until cooked through 25-30 minutes.
What You Need (pesto):
One bunch kale
Juice of half a lemon
1/2 cup oil
1/4 cup Walnuts
2 cloves of garlic
1/4 cup Parmesan cheese
Salt, to taste
Pepper, to taste
Blanch kale for approximately 1 minute. Drain and rinse with cold water. Pat dry and put in food processor or blender.
Add the rest of ingredients and pulse instill well chopped and combined.
**Time management. Prepare meatballs first. Boil pasta and make pesto while meatballs are baking.
Let me know what you think! 🙂