Thursday, February 24, 2011

Kale: an easy recipe that will blow your socks off

Sometimes inspiration comes at the funniest times.  Late into last fall, when the kale in my garden had finally given up, I picked some up at my favorite grocery store, Lifesource Natural Foods.  Todd, one of the many friendly and helpful employees there, admired the beauty of the kale and asked how I was going to prepare it.  A smoothie, I said, although with the nip in the air, that was sounding less appealing every day.  He suggested sauteing it in sesame oil and soy sauce, and explained the longer it cooks, the better it gets.  He definitely got my attention, as that seemed to contradict everything I know about cooking vegetables.

Purple Kale
I've been enjoying this recipe ever since, beefing up on my vitamin K2 intake and reducing my risk of cancer.   I'm both proud and embarrassed to admit I've eaten a entire bunch of kale in one sitting because I love this recipe so much!  Thank you Todd, and all of the employees at Lifesource who have taken such good care of me and my family since we've switched to a gluten, dairy and sugar free diet.




Ingredients:

1 bunch kale, washed and roughly chopped, stems removed
2 tbsp sesame oil (or unrefined coconut oil)
1 tbsp gluten free tamari (or coconut aminos)
optional garnish:  toasted sesame seeds

Directions:

Heat oil over medium-high heat.  Add kale.  Saute for about five minutes stirring as needed to prevent burning.  Turn down heat to medium.  Cook over medium heat for 15 to 25 more minutes, depending on how crispy you like it.  Stir as needed to prevent burning.  A couple of minutes before cooking is finished, add tamari and mix well.  Serves 3 normal people or 1 kale fanatic.  Source:  www.foodsensitivityjournal.com

This post has been shared with Fight Back FridayFood on FridaysKale Week, and Monday Mania.

4 comments:

  1. I love your description over at Food on Fridays--who wouldn't click through to read a kale recipe that will knock their socks off?

    This does sound delicious--I'll try it to mix things up a bit. I've been relying on a version that uses garlic, sun-dried tomatoes and feta. Your version would be a big flavor change.

    So glad you linked to Food on Fridays!

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  2. Delicious! I made it to accompany Chicken Sauce Piquant for dinner tonight. Great, easy recipe! I used half and half toasted and plain sesame oil for a little extra sesame flavor and it came out very good.

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  3. Thanks Julie and Ann! Real Food Dude - so glad it turned out well. Great idea for the modification! Thanks for the feedback.

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