Meatless Monday Recipe: Garlicky Kale Chips + Blueberry Swiss Chard Smoothie
Photography by: Romulo Yanes
Go meatless once a week for your health & the environment.
IngredientsFor kale chips:
Canola oil spray
1 large bunch kale, washed and dried
1 teaspoon garlic powder Kosher salt
1 cup orange juice
1 cup frozen blueberries
1/2 cup frozen mango chunks
4 large Swiss chard leaves
(or 5 medium leaves) Juice of 1 lemon
Nutrition FactsKale chips (serves 4): Per serving: 46 calories, .5 g fat (0 g saturated fat), 3 g protein, 9 g carbohydrate, 2 g fiber, 37 mg sodium.
Smoothie (serves 2): Per serving: 135 calories, 1 g fat (0 g saturated fat), 2 g protein, 33 g carbohydrate, 3.5 g fiber, 42 mg sodium.
DirectionsFor kale chips:
1. Preheat oven to 300° F. Prep two large baking sheets with oil spray.
2. Trim kale stems and cut or tear leaves into 2- to 3-inch pieces. Arrange kale in a single layer on two baking sheets. Coat with oil spray and sprinkle with garlic powder and salt.
3. Bake 15 minutes, or until crispy and slightly brown around the edges, flipping once. Serve with ketchup, aioli mayonnaise or shaved Parmesan.
Combine all ingredients in a blender and pulse until smooth. Serve immediately.