Eat your kale!

Greetings fellow members!! Last week when I was picking up my beautiful bounty,  I noticed that a few people passed on the kale! I thought maybe it was its vibrant green leaves, or perhaps it is the rich, dense flavor that intimidated people, but either way I am determined to convert all of the kale-phobes out there with my family’s favorite kale recipe. If you have one that your kids or family loves, please share!

Sweet and Sour Kale

  • 1 bunch Kale, stems removed, leaves slices into strips (I do this by folding the leaf lengthwise, slicing down stem (about 3/4 of the way up the leaf), then stack the trimmed kale and cut into strips)
  • 2 cloves garlic, minced
  • 1 1/2 cups organic stock, vegetables or chicken ( can substitute water)
  • 1/2 cup raw apple cider vinegar( i like Braggs ,available at health food stores)
  • aprox 1 1/2 tbsp agave nectar
  • juice of 1/2 lemon
  • salt and pepper to taste

Now for the easy part… put all ingredients into a pot with a lid, simmer over med heat, stirring occasionally, until leaves are deep green, and easily chewed, about 15 min… add more liquid if needed. If you like your greens to be more al dente, then this will only take about 10 minutes. I have found that my children prefer them to be on the softer side, but there are no rules! If you have any left over, which hopefully you won’t, but if you do, refrigerate them and they are delicious cold!

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8 Responses to Eat your kale!

  1. Donna says:

    I agree with Buffy and am putting it in a blender each morning with my smoothie drink……Thank you Naomi for the suggestion 🙂

  2. ninamasbella says:

    Kale with Raisins and Pine Nuts (courtesy of Greens Glorious Greens Cookbook)
    1/4 cup toasted pine nuts
    3/4 lb kale (about 6 cups,chopped)
    2 cups water
    2 teaspoons olive oil
    2 garlic cloves,minced
    1/2 cup raisins (or any dried fruit)
    salt to taste

    Toast pine nuts on a cookie sheet @ 325 degrees for 5 minutes or until golden brown. Set aside.
    Wash and strip leaves off stalks. Discard stems and roughly chop kale. Bring water to a boil in a 10-12 inch skillet. Add kale and cook,covered, over high heat,stirring occasionally until tender. About 5 minutes. Remove kale and set it aside ,(saving cooking liquid to drink as a tonic if the kale was organic).
    Rinse skillet and heat olive oil over medium heat, add garlic and saute for 15 seconds. Add raisins and saute for 30 seconds to 1 minute (raisins should be glossy and puffy).
    Add greens and stir to combine. Season with salt to taste and cover for 1 minute or until greens are heated through. Serve hot, garnish with toasted pine nuts. Enjoy!

  3. green lemonade is another nice thing to do with kale about 5 or 6 leaves
    1 head of romaine, 1 lemon, piece of ginger into the juicer
    after juicing you can add a bit of stevia
    it’s delicious and it is sooo good for your body, I can feel it working in my body.

  4. Maria Collins says:

    Buffy —
    Your Sweet and Sour Kale was delicious! Since i didn’t have agave nectar I used an equal amount of honey; great recipe! I’ll definitely make it again. Thanks!

  5. Cat Greenstreet says:

    It doesn’t get better than kale! It’s so good for you. Just try it…I’m sure you’ll like it.

  6. or how about Baked Kale Chips? My hubby & I love them, and even my boys will give them a try now and then, as they listen to the yummy crunch as we munch on them for a healthy snack.
    Wash a bunch of kale and pat dry.
    Place on a cookie sheet (I line it first with parchment paper for easy cleanup)
    Drizzle with olive oil, and sprinkle lightly with a seasoned salt or plain salt, or your favorite seasoning, keeping in mind the stronger sharp taste of kale.
    Bake in a 350 oven for 10 to 15 minutes until the outer edges of the leaves are slightly brown and the leaves are dry to the touch. Yum!!

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