Free recipe
Power Greens Bowl
Built around kale and baby spinach -- the method starts by put the chopped kale in a bowl with a little olive oil.
Anchored by kale, baby spinach and cooked quinoa, this salad dish starts by put the chopped kale in a bowl with a little olive oil and comes together in about 40 minutes -- the kind of medium recipe that earns a permanent spot in the rotation.
A 40-minute cook time that's mostly hands-off simmering or roasting.
A few technique steps to focus on, but nothing that needs special equipment.
Built around kale, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 3 cups kale, chopped
- 2 cups baby spinach
- 1 cup cooked quinoa
- 1 cup broccoli florets
- 1/2 cup edamame
- 1/4 cup pumpkin seeds
- 3 tbsp olive oil
- 1 tbsp lemon juice, 1 tsp Dijon, salt
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Put the chopped kale in a bowl with a little olive oil and a pinch of salt, and massage it with your hands for 1 minute - this softens the kale and makes it much nicer to eat.
Steam or blanch the broccoli 2-3 minutes until bright green and just tender, then cool.
Add the spinach, quinoa, broccoli, and edamame to the kale.
Whisk the remaining olive oil, lemon juice, Dijon, and salt into a dressing.
Pour over and toss well.
Scatter with pumpkin seeds and serve.
The step worth not rushing: Put the chopped kale in a bowl with a little olive oil and a pinch of salt, and massage it with your hands for 1 minute - this softens the kale and makes it much nicer to eat.
