Kale Recipe

We had our first real snow here on Friday.  The lettuce and beets are tucked in their cozy beds, but this kale loves the cold!

Frosty weather does wondrous things to those ruffled green leaves. Cold winter temps give kale a sweeter taste and more tender texture.
 
Super Food
 
This queen of greens is packed with loads of health-benefiting nutrients, such as vitamin K, vitamin C, calcium, iron, and fiber. Kale has also been shown to have the ability to protect against cancer and lower cholesterol.
 
Eat Healthy
 
Not only is kale a super nutritious veggie, but it is extremely versatile as well.  Kale can be chopped and added to soups, shredded and used in dips, sautéed with other vegetables, or steamed and served with a creamy sauce.
 
One of our favorite ways to eat kale is sautéed with onions, carrots, and garlic.

Sautéed Kale 

Kale, the queen of greens, is packed with loads of health-benefiting nutrients, such as vitamin K, vitamin C, calcium, iron, and fiber.

A delicious way to enjoy greens from jenniferskitchen.com.

1 medium onion, diced
1 medium carrot, shredded
1 tablespoon olive oil
2 - 3  cloves garlic, minced
15 medium kale leaves (about 6 cups, chopped)
2 teaspoons onion powder or granulated onion
1 teaspoon dried basil
1/2 teaspoon garlic powder or granulated garlic
1/2 teaspoon dried parsley
1/2 teaspoon dried oregano
1/4 teaspoon dried dill weed
3/4 teaspoon salt – or to taste
3 tablespoons water
lemon juice – to taste
 
1. In a very large pot, sauté onions and carrots in oil over medium heat for 2 minutes, stirring often.
 
2. Add garlic and greens and mix well. Continue sautéing for an additional 2 to 3 minutes, stirring often to prevent greens from sticking to bottom of pan.
 
3. Add seasonings and water, cover, and continue cooking.  Stir greens often to prevent them from sticking.
 
The greens will usually release enough of their own juices to prevent scorching, but if they get too dry, add a few tablespoons of water. Don’t add too much water or it will take away from the flavor of the greens.
 
4. Cook for about 10 to 20 or until greens are very tender. The cooking time will depend on the age and tenderness of the greens.
 
5. Season with lemon juice to taste and serve.

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