Ode to Kale
Hi. My name is Barbara G. and …
I have an addiction to kale.
I eat it, drink it, write about it. Once I even had a dream about a kale salad that’s served at a fab restaurant called Ouest in Manhattan.
I especially love kale lightly sautéed with sliced almonds and organic dried cranberries, with just a drop of olive oil and a pinch of sea salt.
I eat it every day.
Sometimes twice a day.
Often with brown rice.
If I’m going to be out of the house, or traveling, as I am now, a few bottles of Juice Generation’s Supa Dupa Greens comes with me.
Can one eat too much kale?
No, because it’s a superfood. Researchers have identified 45—count ‘em—different flavonoids in kale. Kale is also high in fiber, packed with antioxidants, and rich in vitamins—particularly vitamin K.
And don’t get me started on how much calcium one serving of kale will give you.
Kale just has a lot of good stuff in it. How could anyone eat too much good stuff?
Each day I wake up and worry that today will be THE day when I grow sick of eating kale.
What would replace it?
I guess it’s better to have an addiction to kale than to a lot of other things. Right?
Here’s my favorite recipe. Make at your own risk.
1 1/2 lbs. kale, stems and leaves coarsely chopped
2 tablespoons olive oil
1/2 cup vegetable stock or 1/2 cup water
salt and pepper
Dried organic cranberries
Heat olive oil in a large saucepan over medium-high heat.
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 (most) the liquid has evaporated. Kale should be brightish green.
Season with salt and pepper to taste and add cranberries and almond slivers.
Don’t say I didn’t warn you.