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There are a few foods which are superstars of nutrition.  Often they are stronger-tasting ones as well, so we need to find ways of cooking them to make them more attractive to picky eaters.  Here's one that's fast and delicious.

Hot Kale Salad

1 bunch fresh kale
2 Tbsp. canola oil
1 large onion, diced
5 garlic cloves
salt & pepper to taste
3 Tbsp. olive oil
2 Tbsp. wine vinegar

Put kale into a large pan of water and agitate to rinse off any sand or other debris.  Change the water.  Grasp each leaf and holding by the end of the stem, strip the leafy part off the tough stem and drop the leaf back into the fresh water.  Drain and set aside.

Heat the canola oil in a wok or similar pan over medium-high heat.  Add the diced onion and stir.  Lay the kale on a cutting board and coarsely chop it.  Add to the onion and sauté both, stirring, until all the kale turns bright green.  Mince the garlic and add to the kale, with salt and pepper to taste; continue stirring for another 2 or 3 minutes.  Add 1/2 cup water.  When it comes to a boil, cover pan and turn to medium.  Cook for about 10 to 12 minutes.  Don't overcook; it should still be a little crunchy-chewy.  Remove cover and turn heat to high; continue to cook, stirring from time to time until all water evaporates, but before kale starts to stick.  Remove from heat, and add olive oil and wine vinegar.


Instead of olive oil and vinegar, it may be served with any favorite salad dressing.   Leftovers are great scrambled with eggs for breakfast! 



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