Kale Bruschetta
INGREDIENTS
Kale Bruschetta
- 1 bunch kale, leaves stripped of spines, (spines discarded) and cooked
- 1 loaf fresh 100% whole-grain bread, sliced (find a great rustic whole grain loaf from a healthy bakery)
- ½ cup OMG Walnut Sauce (see recipe below)
- 1 cup grape tomatoes, halved
- Balsamic glaze
OMG Walnut Sauce
- 1 cup walnuts
- 2 garlic cloves
- 1 tablespoon low sodium tamari sauce
- ¼ to ½ cup water, for texture
DIRECTIONS
Kale Bruschetta
- Place the kale leaves in a pot with an inch or so of water, cover, and boil over high heat for 4 to 5 minutes or until soft.
- Toast as many pieces of bread as desired and place on a handsome platter. Spread the OMG Walnut Sauce on the toasted bread.
- Layer the kale over the OMG walnut Sauce. Scatter the grape tomatoes over the kale.
- Drizzle generously with the balsamic glaze and grab one before they all disappear.
OMG Walnut Sauce
Combine the walnuts, garlic, and tamari in food
processor and blend, adding water until the desired
texture is reached (1/4 to ½ cup); use more water for
a thinner dressing, less water for a thicker dip —this is
an amazing stage; the mixture suddenly turns white
and creamy!
* Excerpted from The Prevent and Reverse Heart Disease Cookbook by Jane Esselstyn and Ann Crile Esselstyn