It’s no secret that kale is a superstar when it comes to keeping your body healthy and glowing from the inside out. This chlorophyll rich dark leafy green has so many benefits (most are listed below) and is readily available almost year-round in British Columbia. What’s more, it’s one of the most easiest vegetable to grow in your garden. If I can do it, anyone can..
When I first started playing with kale in the kitchen I wasn’t a fan. I though it was too tough and bitter. But the more I played, the more I fell in love with it’s texture and flavour. Because it’s thicker than most greens, it’s excellent for cooking ~ it won’t get mushy like spinach. And you can make kale chips. This gives kale an extra 10 points in my kitchen.
Here are some reason to LOVE your kale + a recipe:
One of the most delicious ways to eat kale is to lightly saute or steam it. Believe it of not, it’s actually more beneficial to lightly cook your kale than to eat it raw. This is especially important to anyone who suffers from digestive issues or thyroid imbalance. Kale, and other cruciferous vegetables like broccoli and cauliflower, have goitrogenic properties, which can interfere with thyroid function if eaten in large quantities daily. Cooking, soaking, and sprouting makes these foods more easily digestible.
Here is a simple and delicious recipe for a fun and detoxifying dish!
Spicy Kale with Lemon Zest Cannellini Beans
- 1 bunch of green kale, stem removed and coarsely chopped
- 2 tsp coconut oil
- 1 garlic glove, minced
- ¼ red onion, thinly sliced
- 1 orange, juiced
- ½ lemon, juiced + ½ tsp zest
- ¾ can cannellini beans, rinsed and drained or 1 cup cooked beans
- ⅛ tsp of red chili flakes
- Pinch of sea salt
How to make:
Rinse and drain beans if using canned beans. Wash kale, remove any tough stems and tear into small pieces. Thinly slice red onion.
Melt coconut oil in a large skillet over medium heat. Cook onion for 3-4 minutes. Add minced garlic and cook for 30 seconds.
Add kale, beans, orange juice, lemon juice, lemon zest, sea salt, garlic, and red chili flakes.
Stir on the pan until kale starts to wilt, about 2-3 minutes.
Cover pan, turn down heat and let the flavours infuse for another 2-3 minutes.
Makes 1 main dish or 3-4 side dishes.