Here at Oldways we’re always looking for ways to get more greens – especially the big nutrition powerhouses, collards and kale – into our diets. So when we came across a recipe for Kale Sandwiches we thought: Party!

We quickly got to work. The recipe, and the inspiration behind it, comes from Ann Esselstyn, wife of Dr. Caldwell Esselstyn, a cardi

ologist at the Cleveland Clinic.  The couple, who are outspoken advocates and inspiring examples of following a plant-based diet, have been featured in the movies “Forks Over Knives” and “Planeat.”

We made a few detours from Ann’s recipe but are quite sure she won’t mind. She cooks her kale in a small amount of water on the stovetop; we zapped ours in the microwave for two minutes. (Some of us hard core greens eaters opted for enjoying the kale raw.) Ann squeezes fresh lemon juice on her kale; we are so addicted to the haunting flavors of preserved lemons that we used those instead. We also found that adding a drizzle of cashew dressing was mighty tasty, too. And next time we might include a few diced cherry tomatoes.

Oldways Open Face Kale Sandwiches
Use one kind of kale, or go for variety and include lacinto, red kale, and curly green kale.

Serves 1-2

4 cups chopped kale
2 slices Mestemacher or Feldcamp or other very thin, dense, grainy German-style bread
1-2 tablespoons hummus
1 tablespoon diced preserved lemons
A few yellow or red cherry tomatoes, diced (optional)
1-2 tablespoons cashew dressing (optional)

Fill a medium bowl with the chopped kale. Sprinkle with a few drops of water and microwave for 2 minutes. The kale should emerge wilted but looking very green.

Toast the bread until quite crisp. Spread each slice of bread with hummus and top with the cooked kale. Top the kale with diced, preserved lemons. If you wish, add a drizzle of cashew dressing.

Dig in!



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