Kale with Garlic and Ginger
Recently I made a post on the super qualities of this cruciferous veggie- KALE. I love kale, you can see that here. And as I promised here is a super-simple intro to cooking Kale that could easily stand-along as a side dish or a lighter main.
There are quite a few types of kale, so far I know of three. One they call Dinosaur Kale (Lacinato Kale) because it has a deep dinosaur green and looks like what you imagine the surface of the dinosaur skin to look like, kinda bumpy. There is also a Red Kale and Curly Kale, this is the lighter green kind you have probably seen most in any grocery store and your local farmers market.
To be sure that you are getting the maximum nutrition and flavor from kale you have to cook it properly, you want to receive the fantastic health benefits provided by including it as part of your diet 2-3 times per week, and make the serving size at least 1-1/2 cups (whfoods.org).
- 2 bunches of kale, rinse and cut in under 1 inch vertical slices
- 1 tbs chopped garlic
- 1 tbs minced ginger
- 1 cup chicken stock
- 1 tbs of an asian sauce – soy, there are gluten free options to be used too
- First begin by bringing up the heat in your frying pan with some olive oil, add your cut kale into into the pan because you will do a light steam/ saute combo
- Once you have added the kale to the pan add the chicken stock and place a lid over the kale at medium heat for 5 min, no longer
- Lift the lid, the kale should look smaller in volume, now add the ginger and garlic and give it a good stir/fluff. Add your sauce at this point
- you should let the stock and sauce steam through the veggies. Your veggies should look fully wilted now. You need no more than 5 more minutes to integrate the flavors to finish cooking.
- Serve and enjoy!
Let me know what you think? Any one else enjoy another beauty veggie?
Eat your veggies.
Smart is Sexy.