All it takes is a quick dunk in boiling salted water and a rinse in ice-cold water after draining. And if you’re a fan of No Meat Athlete on Facebook and saw the infographic we shared a few weeks ago, then you know that per calorie, kale has more iron than red meat and more calcium than milk! Sometimes we’ll use garlic, but often not. Season with salt and pepper to taste. Cook on medium low for a long time to get the flavors all worked in. I might be the minority opinion here but I happen to like the stems. Garlic 1-2 bulbs Squeeze fresh lemon juice over the chiffonade kale and massage. Oh no she didn’t! Interesting though, I’ll give it a try next time we make mashed potatoes. I eat kale mash every day after cooking up a pot about once a week. I love adding kale to my tofu scrambles. I buy a 1lb bag of baby kale. Just substitute kale for the basil. – I always steam the kale (strainer above the boiled potatoes will do) 1 cup Kale This formula-style recipe breaks down the simplest of treatments for kale. I think kale pairs really well with walnuts. I make no guarantees about a regular blender, though. I supposed you could use a different kind of beans but garbanzos just seem perfect Ed, I’ve never heard of stamppot! 3. I put lots of fruit and then 2 huge handfuls of kale in my Ninja (blender). I thought I was so original until I read your number 3! The stuff is so good! Haven’t tried it yet, but it looked delish. Cover and steam for about 5 minutes. Spread in dehydrator shelves and dehydrate 1.5 – 2.0 hours depending on the strength of your dehydrator. My absolute favorite way to eat kale is in Heidi Swanson’s recipe from her 101 cookbooks blog called “Pan fried corona beans and kale.” It is heaven in a bowl, it is pan fried large white beans, kale, garlic, walnuts, fresh grated lemon zest, nutmeg and a little lemon juice. I’m supposed to stay away from any items high in iron – that’s why I don’t eat red meat. salt and pepper to taste. You cook the kale first, I’m guessing? But here’s the real question: are you actually eating kale? Cut it, spread it on a tray, and roast it in a very hot oven for about 5 minutes. http://www.abcvegan.com/have-your-cake-and-eat-your-greens-too/. I usually make it when the guys are away at scout camp for the weekend so I don’t have to share. If you haven't ventured far beyond sautéing or juicing kale, you may be surprised at the versatility of this green. I’ll bet you’ve even heard about those great Eat More Kale shirts, and the fight with Chick-fil-A. ), With that in mind, I put together this list of 10 fun, easy, really tasty ways to eat more kale. My favourite way is an adaptation of this recipe: http://www.myrecipes.com/recipe/spinach-kale-turnovers-10000001571423/ People tend to put way too many high-sugar ingredients in smoothies; they become glorified desserts–so my goal is to keep it as low-carb as possible while still having it taste good. I put Kale in my smoothie almost every single day! Walnuts, whoohoo! peppers and onions and serve over brown rice or Quinoa. This one is especially apt if you have just been liberated from a Spanish siege. Thank you for this post! So that next time you wear that Eat More Kale shirt , you won’t just be frontin’. My absolute favorite thing to do with Kale is boil it for about 20 minutes with a lot of water, partially covered, then take it out and put it in a covered bowl in the fridge. I’m in LOVE with this recipe I kind of copied from the hot bar at Whole Foods. I take the stems off using a pairing knife and then chop them up into tiny little pieces and incorporate them back into the salad. But if you like them (or if you just want to add some kale to your normal, appetizingly-colored smoothie), you can toss some kale in there and a high-speed blender will break down the kale for you.

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