This stuff isn’t just a garnish, people. (…although I admittedly used to think so.) If Popeye only knew about this super veggie, he’d be singing a different song…one that rhymes with kale. I understand why kale recipes are everywhere. This leafy relative of broccoli and cauliflower is easy to prepare, can be eaten raw or cooked, is very versatile, and is loaded with oodles of vitamins and minerals. And did I mention it’s delicious?
Last night, I was tuckered out. I spent five hours gardening (not the casual, flower-picking, clean fingernail kind of gardening either). I hauled bags of soil, turned compost, pulled impossible weeds, planted flowers, sewed seeds, potted up, and then had to put all the stuff away. Dinner was the last thing I wanted to do, but we gotta eat, right?
I ended up making seared tiger prawns with Israeli couscous and (drumroll, please) kale. But ignore the first two parts of this meal; the kale stole the show. Fresh lemon, garlic, extra virgin olive oil, red pepper flakes, and sea salt turned this sturdy green veggie into a robust, bright, melt-in-your-mouth, amazing side dish. What’s more is that it took less than five minutes to make.
- 1 pound organic kale, roughly chopped
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced (click here for a time saving tip)
- juice from half a lemon
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon sea salt
- 1/4 cup water
Place olive oil and garlic in a large skillet. Bring heat to medium.
Add the chopped kale to pan and give a good stir.
Add the water and place the lid on the pan. This will help steam and soften the kale.
Cut a fresh lemon and enjoy the smell.
Remove the lid after about a minute and squeeze the lemon juice into the pan (avoiding the seeds). Also add the red pepper flakes and sea salt. Stir again.
Once the majority of the water has evaporated, the kale is done. Magical, isn’t it?
Taste and adjust the seasonings as necessary.
That’s it. That’s really all. I promise.
Happy and healthful eating, everyone!