Kale has become one of my favorite vegetables over the last couple years. I throw it in all kinds of things, from soups and smoothies, to egg casseroles and curries. The other day I was in the mood for some spinach dip and veggies, but realized I didn’t have any frozen spinach. I decided to try using kale. Fabulous!
Cooked kale has a very similar taste to cooked spinach, it’s texture is slightly tougher, but I like that. The steamed kale worked perfectly in this dip and I am sure no one would ever guess that it was Kale and not Spinach.
The nutritional benefits of kale and spinach are very similar. I read an article from the Huffington Post that compared the two and was surprised that kale actually has a slight nutritional edge on spinach.
I keep both around but I like that kale stays fresh in the fridge longer then spinach. I usually use kale in cooking and save the spinach for fresh salads and smoothies.
This dip is simple to make, I used the Knorr Vegetable Soup packet (following the directions on the back for Spinach Dip) to make it and subbed out steamed kale for the spinach. Mmm, Mmm, Good!
- 1 1.4 ounce package of Knorr Vegetable Soup Mix
- 4-5 cups fresh chopped kale
- 1 cup Mayonaise
- 1 16 ounce package sour cream
- 2-3 green onions, thinly sliced (optional)
- 1 8 ounce can chopped water chestnuts (optional)
- Steam kale until tender (salt it while it cooks) If you do not have a steamer just put in in a large saute pan with a few tbsp of water and stir it around until it becomes tender...you may need to add a little more water as needed.
- While kale is cooling, combine all other ingredients and mix well.
- Add chopped kale to mixture when it is cool.
- Refrigerate until ready to serve or at least 2 hours
- Serve with your favorite dippers, We love veggies or naan bread
Keep it Real!!!