Rachael Ray: Keri Glassman
Registered dietitian Keri Glassman was in Rachael Ray’s kitchen to dish out some advice about healthy vegetables you may want to try if you’re looking to swap out some of your favorite unhealthy snacks. Get the instructions for preparing Broccoleaf or Kalettes, and then be sure to keep your eyes peeled for them at the farmer’s market or in the produce section of your grocery store.
Rachael Ray: Keri Glassman Sauteed Broccoleaf Recipe
Broccoleaf is the leaves of a broccoli plant, but it’s not the part we are used to eating. Glassman showed that you can stack and slice the leaves to get them to the size you will need. Broccoleaf contains Calcium, as well as Vitamins A and C.
- 1 bunch stemmed, chopped Broccoleaf (in 1/3” slices)
- 2 cloves grated Garlic
- 2 1/2 tbsp Water
- 1 tsp crushed Red Pepper Flakes
- 2 1/2 tbsp Olive Oil
- Salt & Pepper
- Heat a skillet on medium high heat and add olive oil.
- Cook garlic for one minute, long enough that it begins to brown.
- Stir in Broccoleaf.
- Add water. Cover the pan to steam for two or three minutes.
- Once it is bright green, finish with crushed red pepper flakes, salt and pepper.
Keri Glassman: Rachael Ray Roasted Kalettes Recipe
“If Brussels sprouts and kale had a baby, they would make Kalettes,” Glassman explained. These are an alternative to Kale Chips, and they just might be a snack so delicious and nutritious that you will be hooked. Try phasing these in as a replacement for chips.
As an option, garnish with Blue Cheese. A small amount can really add flavor, Glassman pointed out.
- 1 bag Kalettes
- 2 tbsp Olive Oil
- Salt & Pepper
- Preheat the oven at 450 F.
- Spread Kalettes on a baking sheet.
- Drizzle them with olive oil and sprinkle with salt and pepper.
- Roast for about 11 minutes, until the edges are browned and crisp.