Kale and I have always had an uneasy relationship. I walk by it in the supermarket and I hear it calling my name, but it always looks so tough and intimidating. “What could I possibly do with you?” I think. Truth is, besides running it through the juicer, I have only recently started to experiment with this green superstar.
Kale is hailed as the “Queen of Greens.” It surpasses many vegetables in balanced nutrition, providing more than a day’s supply of such antioxidants as vitamin A and vitamin K, almost a whole day’s supply of vitamin C, and other beneficial nutrients such as calcium and iron — all in just one cup, cooked. That’s well worth starting up a food friendship!
Now that I have made friends with kale, there are tons of recipes I want to try. My first creation was so easy that I will be making it often, especially since it was met with rave reviews from my kids. Imagine that: I went from being scared of kale to serving it to my kids!
Sautéed Kale with Grated Ginger
- One bunch of kale, removed from stem and chopped
- 3 tablespoons grapeseed or olive oil
- Salt and pepper
- 1 Tbsp. grated ginger root
Combine chopped kale and grapeseed oil in a large skillet. Sauté on low heat until kale is bright green and tender. Add salt and pepper to taste. Turn off heat and sprinkle grated ginger over the top. Serve warm.