|Organic red kale from Whole Foods|
In terms of healthy foods, kale is at the top of the list. Kale is a leafy member of the cabbage family, and it's in season right now until early spring.
Here is a recipe adapted from Bobby Flay that is easy, fast, and delicious. This is a wonderful hot dish served all by itself for those who love savory winter vegetables.
Prep time: 5 minutes
Cooking time: 7 minutes
• 1-1/2 pounds green or red kale, stems & leaves rinsed, dried & coursely chopped
• 3 T. olive oil
• 2 cloves of garlic, chopped (or 2 tsp. jarred chopped garlic in water)
• 1/2 cup vegetable stock
• kosher salt & freshly ground black pepper
• 2 T. red wine vinegar
• a handful of raw pine nuts, chopped pecans, or chopped walnuts
Heat olive oil in large non-stick frying pan over medium-high heat. Add the garlic & nuts; stir & cook for 1 minute to flavor the pan and slightly toast the nuts; do not brown the garlic.
Raise the heat to high; add the stock & chopped kale; toss to combine. Cover & cook for 5 minutes.
Remove the cover and continue to sauté for 1 to 2 minutes until most or all of the liquid has evaporated.
Season with salt & pepper to taste; add vinegar to finish.