Kale freezes well and actually tastes sweeter and more flavorful after being exposed to a frost.Kale is a very good source of iron, calcium, vitamin C, vitamin K and Carotenoids (which provide vitamin A). Kale is considered to be one of the most highly nutritious vegetables, with powerful antioxidant properties and is anti-inflammatory. In Japan, kale juice is a popular dietary supplement. In this recipe, chicken is the main protein source with steamed Kale as a side dish.
Steamed Kale With Chicken
Ingredients (use organic when possible):
– small bunch of kale
– 2-3 cloves garlic
– sesame oil
– Bragg’s liquid Aminos or All Purpose Seasoning
– Udo’s oil
– sesame seeds for garnish
Wash kale thoroughly. De stem with scissors or a knife. Peel garlic and mince or slice finely. Add a tsp or so of sesame oil to a pan. Add garlic and kale stems when hot. Stir fry on low until stems start to soften. Meanwhile – chop or cut the kale leaves into pieces 2×2” or so. Add to pan with a bit of water and cover to steam. Kale is done when leaves are wilted and stems are tender.
Remove from pan and put on plates to serve. Add a couple squirts of Braggs, a tsp of Udo’s and sprinkle some sesame seeds over it.
More About Kale
Tender kale greens can provide an intense addition to salads, particularly when combined with other such strongly-flavored ingredients as dry-roasted peanuts, tamari-roasted almonds, or red pepper flakes.
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Recipe Photo Credit: Her View Photography
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