Here's another leafy green vegetable that is good for you--kale. If it weren't for my in-laws, I might not have thought much about kale. It took me over 35 years to happily eat spinach. My father-in-law enjoys kale, and it's good for him too, considering the cholesterol-lowering benefits you get from steaming it. In 1996, he had a quadruple bypass, so a huge diet change followed.
According to The World's Healthiest Foods, this leafy green has also been shown to lower the risk of five different types of cancer, and kale's glucosinolates can help regulate detox at a genetic level. They say kale is one of the healthiest vegetables around.
While steaming is the best way to cook kale, I thought this sauteed kale recipe from Bobby Flay found on Foodnetwork.com sounded good.
Prep time: 5 minutes
Cook time: 10 minutes
1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
This post is part of the Blogging from A to Z Challenge. For a full list of participants, visit this link.