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Hail to the Kale
Monday, May 20, 2019
Hail to the Kale

Known as the “Queen of Greens” kale has made its mark as one of the best known superfoods. At Sea Pines Country Club, we strive to provide a sanctuary for our Members that is healthfully balanced in all areas including the menu options we offer. In September, our marsh side garden was carefully planted and now offers Asian and collard greens, brussel sprouts and of course, the almighty kale in several varieties all ready for harvesting. In addition to its rich flavor, kale is chock full of fiber, iron, vitamins A, C, K and calcium, and has amazing detox, antioxidant and anti-inflammatory properties. Take a sneak peek as Executive Chef Brian Coseo gathers our new harvest to prepare an amazingly fresh garden to table kale salad for our Members in this video (recipe below).
Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas
Servings: 2-4
Total Time: 20 Minutes
For the Roasted Chickpeas
• 1 (15 oz) can chickpeas, rinsed and drained
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
For the Salad
• 1 tablespoon freshly squeezed lemon juice, from one lemon
• 3 tablespoons extra virgin olive oil
• 1 small garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Baby Kale or Kale/Dark Greens Mix
• 1/2 cup shaved Parmigiano-Regianno
1. Preheat oven to 425° F. Line a baking sheet with aluminum foil.
2. Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.
3. In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.
4. Note: If you can't find baby kale, feel free to substitute any other deep green blend, arugula or Lacinato kale (you'll just have to chop the leaves and let it marinate a bit).

Sea Pines Country Club 30 Governors Road Hilton Head Island, SC 29928    P: (843) 671-2345
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