Kale is perhaps the most untapped cruciferous vegetable. Often dismissed for being harder to chew than cabbage but not as hearty as broccoli, kale, when prepared properly, can be a delicious option to include in your diet. This mean green antioxidant is a vitamin-rich dark and leafy vegetable that can lower your cholesterol and fit your fiber needs.
Kale is perhaps the most untapped cruciferous vegetable. Often dismissed for being harder to chew than cabbage but not as hearty as broccoli, kale, when prepared properly, can be a delicious option to include in your diet. This mean green antioxidant is a vitamin-rich dark and leafy vegetable that can lower your cholesterol and fit your fiber needs.
This recipe tastes swell with both the “curly” and “dinosaur” varieties of kale. It’s up to you whether to lightly sauté the kale or leave it raw. It’s great as a full-sized dinner salad or paired as a delicious side dish to any meal. It’s simple and fast to make and does a world of good for your body.
Ingredients
1 head of kale
1/2 yellow onion
2 cloves of garlic
2 carrots
3 tbsp olive oil
1/4 cup water
1/2 lemon
Salt and fresh ground black pepper
Coarsely chop the kale into large leafy pieces and set aside. Peel and slice carrots into rounds, dice yellow onion and finely mince the garlic. Heat olive oil in a large saucepan over medium heat. Add carrots, onions, and garlic to the saucepan and cook, stirring frequently, for four minutes. Add kale and 1/4 cup water and cook covered for two minutes. Remove lid and stir ingredients together, cooking an additional minute. Remove from heat, add juice from 1/2 lemon and salt and pepper to taste.
For a boost in color and texture, try adding chopped up savoy and red cabbages to this dish. Or to make it a heartier meal, add sautéed chicken or pan-fried tofu to the mix so you can get your kick of protein as well. This recipe does well on its own or served over a bed of steamed rice!
