I usually eat toast with avocado smashed on top. But when I read about kale butter, I had to try it. So I created a recipe and the bright green result was so pretty. The possibilities for kale butter are endless…vegetables, baked potatoes, whole grain pasta, radishes (that is a watermelon radish in the photo – we are hooked), and more.
1 stick of salted organic butter
1 fistful of kale
1 tablespoon nutritional yeast (optional)
Puree the ingredients in a food processor. Serve on toast with sliced radishes and a sprinkle of sea salt (I recommend Maldon flakes).
On day 27 of this 365 day project, I ate my daily five (including kale chips roasted with olive oil, sea salt, and nutritional yeast – which somehow makes them taste cheesy). Did you enjoy yours?