When we first switched to eating a plant-based diet I was scared that I’d be stuck in a life of tasteless bland food. I’m mean…no cheese! How could anything taste good without cheese?
Now that we’ve been eating this way for 7 months I realize how wrong I was. (not about cheese, cheese is still delicious…I assume) But plant food is so good and delicious and colorful! I made these kale sandwiches on Saturday. They were amazing and so beautiful that I had to take a picture. I would have never put these flavors together.
Thank you Ann Esselstyn! My husband has admitted that he has a crush on you. Which is fine because I have a crush on your husband.
- 4 slices Mestemacher Fitness Bread (at Meijer in the German section) or any whole grain bread
- 1 bunch of kale, chopped in bite sized pieces (remove thick stem) or Swiss Chard or greens of choice (4 cups or more)
- 1/2 bunch cilantro or parsley, chopped
- 1/2- 1lemon, center part VERY, VERY thinly sliced and the ends—I used Meyer lemons–squeezed and zested
- 1 large tomato, sliced in 4 thick slices (optional)
- Toast bread well. If using Mestemacher or a rye or pumpernickel double or even triple toast. Make it almost cracker-like.
- Put kale in a pot with about 3-4 inches of water in the bottom. Bring to a boil, cover and cook until kale is tender, 3-5 minutes. Check frequently. Kale is good when cooked almost spinach-like.
- Spread toast thickly with hummus, sprinkle green onions on the hummus, pile cilantro on top of the green onions and then place a few thinly sliced lemons pieces on the cilantro.
- When Kale is tender, drain well. Shake the strainer so all water is gone, sprinkle the kale in the strainer with lemon zest and remaining lemon juice. LOTS of lemon makes this good!
- Then put a big handful of lemon filled kale on top of each piece of bread. It is delicious just like that or top with a tomato slice.
And there you have health in a bite! A bit of a messy one at that!