Don't know what to do with Kale? There are so many different kinds. My favorite is more tender--the curly red kale or a curly green kale. The other kales seem to have a tougher texture. If you have other ideas about the many varieties of kale, please send them in!
Kale is great for detoxing, and I think of it is one of Mother Nature's wonder sweepers. That's right, it helps sweep your system clean! Even better- this takes less than 15 minutes to prep and cook. Organic Kale is encouraged to avoid pesticide toxicity.
Ingredients 1 Bunch Kale 2-3 tbl olive oil 2-3 cloves of garlic fresh ground pepper 2-3 dashes of white wine or veggie broth
1) Strip the leaves away from the stalk. You can just tear away, as if you were tearing a piece of paper. Throw out the stalks (they are too tough for my tastes!). Rinse the leaves in water and strain. If the leaves are bit wilted, leave in water for about 5 minutes, allowing the leaves to plump up from the water. 3) If you like shredded leafy dishes, then you can take the leaves to the chopping board and chop them as you wish. I like to cook quickly since I'm usually hungry, so I just cook the leaves as I tore them. 4) Prep garlic--2-3 cloves chopped or as they are peeled. 5) Heat pan/skillet at high heat. When it's warm (about 30 seconds) a few dashes of olive oil will give a thin layer to the bottom of the pan. Wait 10 sec, then put in garlic to sizzle! Fresh ground pepper in the oil now helps gives a more roasty taste to the pepper. When the garlic is slightly brown, add leaves. Stir with spatula so that the leaves are thinly coated with the black pepper and olive oil about 20 sec. 6) Add 2-3 dashes of wine or veggie broth to bring out the veggie flavor. Wine helps make the kale sweet and you get some extra antioxidants! 7) Turn heat down to medium and cover to help cook the kale. Check the kale in 30 seconds-1 minute. It should be ready and a rich bright green color...as with all stir fry, don't let the green veggies start going brown--take them off the stove as they are just wilted and know they continue cooking from the heat. You want the veggies barely cooked and brightly colored. ENJOY!
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