This kale recipe is always a hit in my Kickstart Your Health classes. It’s just so darn good. Savory. Chewy. Garlicky. Salty. And it takes very little time to prepare. It’s E-A-S-Y and almost mistake-proof. I say “almost” because you don’t want to overcook it. As soon as it turns bright green and tender, get that pan off the stove.
So, why eat kale? You’re kidding right? Kale is the rockin’ supreme leader of the plant world. It’s chock full of awesome vitamins – Vitamin A, Vitamin C, and Vitamin K. It’s a calcium sooooper-star! And calorie for calorie, it has more iron than beef. Let’s see, what else? Kale is full of carotenoids and flavonoids, antioxidants that help prevent cancer. Oh yeah, and it’s full of fiber to keep your belly happy. Need more convincing? Check out what Dr. Greger has to say about kale here. So put those leftover green shamrock cookies in the trash and get yourself some kale.
- 1 bunch fresh kale
- ¼ cup water or vegetable broth
- 3-4 garlic cloves, minced or thinly sliced
- 2 tablespoons low-sodium soy sauce, tamari, or Bragg’s Liquid Aminos
- Juice from ½ lemon
- Wash kale thoroughly. Remove any tough stems. Cut or tear leaves into small pieces. Set aside. 2. Heat water or broth in a large skillet. Add garlic and cook over medium-high heat for about 1 minute, stirring often, until garlic begins to soften. Do not let garlic brown.
- Reduce heat to medium and stir in kale. Sprinkle with soy sauce, if using. Cover and cook for 3 to 5 minutes, stirring frequently. Add extra water, a tablespoon at a time, if kale begins to stick. Sprinkle with lemon juice just before the kale is finished cooking.
- Kale is done when it is bright green and tender. Serve immediately.