Monday, October 22, 2012

Kale season!

I stink at posting!  I apologize for my absence.  I will be better.  I promise!

It is time to buy kale!!  Flat kale, curly kale, sweet kale, hearty kale...whatever kale you like.  Buy it now when it's time to build up your iron to prepare for the cold winter ahead.

Here are 2 ways to eat kale as a side dish or main dish.  Both recipes start with stripping the kale from it's thick stem, rinsing it under water, boiling it for about one minute, then returning it to the colander to be rinsed again with cold water.

Now you are ready!

This first dish starts with olive oil, sweet onions, and mushrooms softening in a medium-high skillet with lots of garlic (1-3 cloves, depending on how much you like the stuff).

Next, throw in your boiled kale.  Let the kale soak up some of the oil and keep this simmering on medium heat.  Meanwhile, boil some more water and throw in your favorite diced potatoes.  Sweet, red, purple...whatever is available.  I opted for white sweet potatoes!

Once the sweet potatoes are tender (not too soft), throw them in with the kale and other veggies.  Let all of these ingredients simmer on medium for at least 15-20 minutes so all the flavors can combine.  Right before serving, toss in your favorite cheese.  I had some manchego, a nice dry Spanish cheese, on hand so I diced it and tossed it in.  Serve warm!


The next dish is similar but with a few different flavors.  Prepare the kale with boiling water as mentioned above.  Meanwhile, heat a skillet with garlic only.  Once the garlic has seasoned the oil, throw in a hefty handful of spinach leaves.  Allow some time for them to cook down before throwing in the softened kale.  Add a touch more olive oil if necessary.  Add about 1/3 cup of chicken broth.  It will seem soupy, but if you give it enough time, the broth will cook down and flavor the greens nicely.

Meanwhile, boil some...are you ready?...purple sweet potatoes!  That's right!  Dark purple sweet potatoes.  Talk about picking the darker, healthier veggies.  Slice them thinly with the skins left on (make sure you scrub them clean first).  Boil the potatoes until they are, again, tender but not too mushy.  Once soft, throw them in the skillet with the greens and garlic.  There should still be broth to help finish cooking the potatoes.  Allow these ingredients to cook down until they just start to get crispy.  Remove, sprinkle with mozzarella cheese, and you've got dinner.

Kale is so good for you and very filling!  I encourage you to get out of your vegetable and salad box and try some cooked kale.  You will instantly be hooked.

Combine with standing leg exercises.  Use a resistance band around your ankles and do forward, side, and back leg lifts, as well as walking shuffles.  Your rear will feel the burn!

No comments: