Kale Lemon Sandwiches

By May 18, 2015

Thanks to Barbara D for sharing this recipe. She tells me it is her favorite way to eat kale, and we think it looks tasty. It was inspired by a recipe found on PlanEat, and adapted for Fresh Fork Market.

 4 slices whole grain bread
 1 bunch of kale or chard, center rib removed and chopped in bite sized pieces (4 cups or more)
 1/4-1/3 cup hummus
 a few green onions, light green parts only (save the rest for soup), sliced thin
 2 tbsp chopped cilantro or parsley leaves
 1 lemon
 Finishing oil (sunflower or olive)
 salt and pepper
 1 large tomato, sliced in 4 thick slices (optional)
1

For the lemon, zest the ends and then remove about 1 inch from each stem end side. Juice these ends and reserve. VERY thinly slice the center section, and remove any seeds as you go.

2

Toast your bread really well, to an almost cracker-like texture.

3

Blanch the kale: bring 3-4 inches of water to a boil, drop in kale cover and cook until tender, 3 minutes. Quickly drop into an ice water bath, or rinse until freezing water to stop the cooking process. Pat/squeeze dry with towels. Sprinkle the tender kale with lemon zest and lemon juice, and tear up into small pieces, and allow to sit while you prep the sandwiches.

4

Spread toast thickly with hummus, sprinkle green onions on the hummus, pile cilantro on top of the green onions and then place a few super thing lemon slices on the cilantro.

5

Then put a big handful of lemoney-kale on top of each piece of bread. Drizzle a little bit of oil on top, and crack some salt and pepper. It's delicious as is, or top with a tomato slice.

Ingredients

 4 slices whole grain bread
 1 bunch of kale or chard, center rib removed and chopped in bite sized pieces (4 cups or more)
 1/4-1/3 cup hummus
 a few green onions, light green parts only (save the rest for soup), sliced thin
 2 tbsp chopped cilantro or parsley leaves
 1 lemon
 Finishing oil (sunflower or olive)
 salt and pepper
 1 large tomato, sliced in 4 thick slices (optional)

Directions

1

For the lemon, zest the ends and then remove about 1 inch from each stem end side. Juice these ends and reserve. VERY thinly slice the center section, and remove any seeds as you go.

2

Toast your bread really well, to an almost cracker-like texture.

3

Blanch the kale: bring 3-4 inches of water to a boil, drop in kale cover and cook until tender, 3 minutes. Quickly drop into an ice water bath, or rinse until freezing water to stop the cooking process. Pat/squeeze dry with towels. Sprinkle the tender kale with lemon zest and lemon juice, and tear up into small pieces, and allow to sit while you prep the sandwiches.

4

Spread toast thickly with hummus, sprinkle green onions on the hummus, pile cilantro on top of the green onions and then place a few super thing lemon slices on the cilantro.

5

Then put a big handful of lemoney-kale on top of each piece of bread. Drizzle a little bit of oil on top, and crack some salt and pepper. It's delicious as is, or top with a tomato slice.

Kale Lemon Sandwiches

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