Intro

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I really just want you to have this. I could make you wait another day until I can successfully start AND finish this post with a tale or a thought that might actually make sense OR I could let you have it now. And I really just think you need this as soon as possible.

You should know that I gave it a valiant effort. After tonight’s attempts I now have a Google Doc entitled, “Failed Blog Entries”. Because you never know – one days failure might be another’s success.

This is just the sort of meal that belongs in January – heavy on vegetables, balancing December’s cookies and February’s chocolate, with vibrant flavors and comforting heat.  You know what I realized today? January is nearly half-way through, so what I’m saying is we really don’t have another day to spare. Who knows, the way the first half of this month has gone, you may be waiting a very long time.

So without further ado or with any ado for that matter have some kale.

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Jalapeno and Lime Marinated Kale Tostada

Serves 2 very hungry people or 4 less hungry

With the aid of our juicer and this recipe we’ve been going through kale faster than we can remove those hearty stems. After a lazy soak in lime juice and spice the kale surrenders a bit of its heft while retaining a freshness that is so often lacking in food this time of year.

If you don’t care about skimping on some calories and mess you can fry the tortillas in a shallow pan and a bit of oil around 360*F until golden brown.

 

4 flour tortillas

2 teaspoons olive oil

Brush 4 tortillas with butter or olive oil, sprinkle with salt then bake at 400* for 10 – 12 minutes or until completely crisp.

Kale Marinade

¼ cup fresh lime juice

2 T olive oil

½ jalapeno, seeded and finely chopped

¼ cup cilantro

¼ teaspoon salt

½ teaspoon ground cumin

4 cups kale, washed, thick ribs removed and roughly chopped

Mix first 6 ingredients in a large bowl. Add the chopped kale and toss to coat. Let sit for 30 minutes.

Black Beans

2 teaspoons olive oil

2 garlic cloves

1 T shallot, finely chopped

pinch salt

1 can black beans, rinsed and drained

In a small sauce pan saute garlic and shallots in oil over medium heat until just fragrant. Add beans and simmer about 5-7 minutes, until soft and warmed through. Taste and add salt if needed, keeping in mind the kale and Cotija add a brightness and salt as well.

Assemble

1 avocado, roughly cut

1/4 cup crumbled Cotija (available at Mexican markets or many fine grocery stores. If you can’t find it you may substitute Feta or Chevre)

Place baked tortilla on plate, top with warm beans, marinated kale, chunks of avocado and about 1 Tablespoon crumbled Cotija cheese.

71 Responses to “Jalapeno and lime marinated kale tostada”

  1. Kels

    My boyfriend is a Los Angeleno and very particular about his Mexican. I didn’t think these would go over but they were shockingly good. Awesome recipe! We opted for tortillas warmed on an open flame and built the ingredients like a taco. Thanks for a healthier take on a something that’s always been a classic in our house :)

    Reply
  2. Amber

    I made these for dinner tonight and have already shared the recipe with several friends. I used corn tortillas (which I pan-fried in a little bit of olive oil) and crumbled some queso fresco on top instead of the cotija. These were fantastic; I can’t wait to have the leftovers for lunch tomorrow! Thanks for the recipe, Ashley!

    Reply

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