Kale Chip Nachos with Chipotle Garlic Sauce and Sriracha

I was enjoying some kale chips with chunky salsa the other day, thinking about how much I loved that combination, precarious as it was to eat, when, as always, my mind drifted to other thoughts about food- particularly that I like chips and salsa, but that I love nachos more. Before I knew it, the two thoughts bouncing around in my head had found each other- I love kale chips.  I love nachos.  Surely, I would love kale nachos?

Boy, did I!  Now, I'm sure it doesn't take any explaining for you to know that if kale chips won't support chunks of onions, they certainly won't support all this madness.  But, hey- that's nothing a fork and knife can't fix.  

Nutritional yeast creates a baked in cheesiness that will keep you coming back for more

Chipotle Garlic Sauce takes these nachos to a whole new smoky level

Note:  I've been seeing a lot of blogs lately that advise to use dinosaur kale when making chips, as it has flat leaves and therefore, cooks more evenly.  This is true- but curly kale is so much tastier.  Every time I've used dinosaur kale I've ended up adding loads of salt to take away the bitterness, and the outcome still didn't hold a candle to curly kale. 

Kale Nachos

For kale chips:

1 bunch curly kale, washed, well-dried, center ribs removed

1/4 cup nutritional yeast
1 tbsp olive oil

1/4 tsp salt

Massage all of the ingredients into kale and bake in 400F oven for 6-8 minutes.  There is a very thin line between crispy and burnt, so if they aren't crispy after 6 minutes, check back every 30 seconds.  

For the nachos, use whatever ingredients you prefer.  I used black beans, which I heated in the microwave first.  Then I added avocado, chopped tomatoes, chopped onions, olives, green onions, sriracha, and Chipotle Garlic Sauce (below.)  Make sure you have all ingredients chopped and ready to go so the kale chips stay warm.   

Chipotle Garlic Sauce
1/4 cup mayonnaise (vegans use vegannaise)
1/4 cup sour cream (vegans use coconut milk)
1 clove garlic, minced
1 tbsp milk (vegans omit)
1 tsp ground chipotle chili powder
1/2 tsp lemon juice
1/4 tsp salt


Whisk to combine. 

Kale and Pistachio Couscous

If you are vegetarian, or even just health-conscious, then I'm sure you've heard of kale chips.  I'm not sure who first came up with the concept, but I'd like to give them a big hug.  They're fantastic, and certainly much better for you than any thing else I can think of that precedes the word "chip."  Still, there comes a point when two months of eating the same thing every day, sometimes twice a day, loses its appeal, no matter how good it is.  I created this dish with low expectations, merely a way to use up one last bunch of kale, and certainly with no plans of ever showcasing it on this blog.  But I was pleasantly surprised by it, and so thrilled to see my kids enjoy it, that I felt it had earned it's place on here with the rest of my favorites.

I am calling this a side because that's what I think most people would consider it.  But I ate it as an entree, and felt full and energetic all day.  If you are are still a little unsure of kale, I suggest only using a half bunch and leaving out the extra bits at the end, as it is hardly detectable once pureed with the other ingredients.

Kale and Pistachio Couscous
Yield: 4 sides


1 cup couscous (uncooked)
1 bunch curly kale, stems and center ribs removed, chopped
1/2 cup vegetable broth
1/2 cup pistachios
1/2 tsp salt, divided
1/4 tsp pepper, divided
1 tsp lemon
1 clove garlic, minced
1/4 cup olive oil + more for pan frying
1/2 cup parmesan
1 small onion, chopped

Toast pistachios briefly in pan with no oil over medium low heat until fragrant.  Set aside.  In a large pot over medium high heat, add broth and toss in kale, along with 1/4 tsp salt and 1/8 tsp pepper.  Cover and cook for 5 minutes.  Remove cover and continue to cook, stirring until almost all of the water has evaporated.  Remove from heat and let cool slightly.  Blitz half of the pistachios in food processor, reserving the rest to be added later, then add in half of the kale and all other ingredients except for onions.  Process well.  Cook couscous according to instructions on package.  Add a little oil to large pot and sautee onions over medium high heat until translucent.  Reduce heat to medium, then add couscous, pureed ingredients, kale, and pistachios, and toss to combine. Let cook for 5 minutes.