pen rainbow

Tuesday, January 15, 2013

Tuesday's Cupboard—Winter Kale!

Organic red kale from Whole Foods
Antioxidant, anti-inflammatory, cancer preventative & detox benefits — it's hard to beat kale! 

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.

Sautéed Kale

Prep time:  5 minutes
Level:  Easy
Cooking time:  7 minutes
Serves 4


•  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

Make it!

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.