Recipe: Kale That’s Worth Eating

 

It’s bright, green, and delicious. Kale, with Yukon Gold French Fries and baked fish. Photo courtesy Steve Henderson Fine Art.

I chatted with a man the other day who announced that he had made kale a part of his life:

“I throw it in the juicer with celery and carrots and cabbage and drink it for breakfast every morning.”

Blech.

But he was smiling and happy, so I wasn’t about to put a damper on the start to each of his days, especially since they used to commence with coffee and a doughnut.

But if you, like me, like to chew your food, consider this simple, quick recipe for kale, which is one of those healthy, powerhouse vegetable foods we all feel guilty about not eating. It’s remarkably easy to grow in the garden, and stays around for a long time.

This recipe is one of those last minute things I toss on while the Yukon Gold French Fries are baking and the Breaded Chicken is almost done:

Kale That’s Worth Eating — serves 4 as a side dish

Ingredients:

6-8 leaves kale, washed and cut into ribbons

This recipe is the kind that makes you feel happy and content, because it’s good, and good for you. Enchanted, original oil painting by Steve Henderson; licensed open edition print through Great Big Canvas.

3 tablespoons coconut oil

1 teaspoon curry powder (this is ubiquitous in the grocery store, and it’s good to have around to toss in random foods for a different, more exotic taste)

1 teaspoon garam masala (you can make this yourself by grinding, in a spice or coffee grinder, 1 teaspoon black peppercorns, 4 black cardamom seeds, 1 stick cinnamon, 1 teaspoon cumin, and 1/4 teaspoon cloves until fine; otherwise, you can find this in the spice section of your grocery. If you really don’t want to take the trouble, replace the garam masala with an extra teaspoon of the curry powder, above)

3/4 cup water

Over medium heat, melt the coconut oil and heat it until it’s really hot, but not smoking. Add the curry powder and garam masala and stir, frequently, for 3-5 minutes until the spices are aromatic and slightly browned, but not burnt.

Stir in the kale and coat it with the oil. Add the water, cover, and let cook over medium heat for 5-8 minutes, until the kale is wilted and soft — you don’t want it too crunchy, but you don’t want it so overdone that the whole mass turns grey. Add salt to taste — the less you eat out of boxes, the less salt you find that you need to make the food palatable.

That’s it. And you don’t have to drink it.

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This article is linked to Moms the WordMama DianeA Blossoming LifeThe Homestead Barn HopWalking RedeemedA Wise WomanA Little R and RDeep Roots at HomeWholehearted HomeHope in Every SeasonRaising HomemakersSimply Helping HimHolistic SquidMama BZZDay 2 Day Joys, Kelly the Kitchen KopTeaching What Is GoodGrowing HomeFabulously FrugalFrugally Sustainable, My Cultured PalateNatural LivingA Peek into My ParadiseLittle House in the Suburbs,

 

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6 Responses to “Recipe: Kale That’s Worth Eating”

  1. Thank you for this! I am a firm believer that food should taste good and that vegetables (including kale ;) ) can taste good! This sounds like a great way to prepare it. I’ll have to give it a try! (And it’s the 2nd recipe today that I’ve seen with garam masala so I guess I’m going to need to get some!

    • Julie — the kale is hale and hearty in the garden still, so this recipe — or a derivative of it — features regularly on the dinner menu throughout the week. I think you’ll enjoy the garam masala — it adds a unique flavor that you’ll find you enjoy tasting in other dishes. I am presently out and need to make some more — it drives Tired of Being Youngest nuts when I use the coffee grinder for this, but I figure that it flavors the next couple brews of coffee so that she won’t be bored by the drink! — Carolyn

  2. YUM! Coconut Oil and Kale is such a delicious combo. Coconut Oil just enhances it’s naturally scrumptious flavor :) I love the different spices on this recipe too! They’re not the USUAL!

    • GiGi — the coconut oil just cried out for the spices, and they work well together.

      Sometimes, kale can be fairly strong tasting, but once it’s been through a frost (which is more likely in garden-grown kale than it is in the grocery store), it becomes sweeter and less demanding. I just love this recipe, and am so grateful to a very large and vibrant patch of kale!

  3. This recipe sounds great! I’m with your husband and put kale in the blender. I will have to try this. Thanks SO much for sharing at the Frugal Crafty Home Blog Hop!
    Katie

    • Oh, Katie! Save the blender for milkshakes! (I used to make Total Juice in my kids’ younger years — they still talk about it).

      I think you’ll like this — it’s fast, easy, and a great way to get in that Powerhouse veggie in a palatable manner.

      Then for dessert, there’s milkshakes! (Actually, we had ice cream, with that new Cuisinart ice cream maker people rave about — it’s great).

      Blessings on you and yours as well, with many happy times together with the people you love. — Carolyn

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