Don’t bite the hand that feeds you greenery, better known as vegetables. Your Mama pushed them on you, your doctor pushes them and your grocer peddles them. I recently met a new vegetable friend … rather stand-offish, deep green and curly. Turns out—lots of people have run into my friend, kale. In fact, these people have convinced me that I should eat kale for good health. Great. How does one eat Kale? After a bit of experimentation, I came up with a delicious way to prepare this new mineral-packed vegetable. Here is my recipe for Kan’t Fail Kale………makes two servings—double it if you want more.
3 cups leafy kale, chopped
2 cups grated zucchini
1 teaspoon caraway seeds
4 tablespoons grapeseed oil (or olive oil)
1 tablespoon water
Salt to taste
Combine all ingredients in sauce pan, cover and simmer until kale is limp—five to ten minutes.
Kale Basics
In Season: Kale turns sweeter in cold weather, so it's at its best from mid-fall through early spring.
What to Look For: Choose kale with firm, deep-green leaves, avoiding any that are wilted or have yellow spots.
How to Store: Keep kale in the coldest part of your refrigerator, loosely wrapped in a plastic bag. Though it seems like a sturdy vegetable, kale will quickly wilt and turn bitter
3 cups leafy kale, chopped
2 cups grated zucchini
1 teaspoon caraway seeds
4 tablespoons grapeseed oil (or olive oil)
1 tablespoon water
Salt to taste
Combine all ingredients in sauce pan, cover and simmer until kale is limp—five to ten minutes.
Kale Basics
In Season: Kale turns sweeter in cold weather, so it's at its best from mid-fall through early spring.
What to Look For: Choose kale with firm, deep-green leaves, avoiding any that are wilted or have yellow spots.
How to Store: Keep kale in the coldest part of your refrigerator, loosely wrapped in a plastic bag. Though it seems like a sturdy vegetable, kale will quickly wilt and turn bitter
No comments:
Post a Comment