Harvesting Kale at -10C and a Sautéed Kale Salad
Tuesday January 3, 2012
It is -10 degrees celsius outside today (-20 with the windchill-brrr). Are you picking kale from your garden?
Look at us being super healthy and starting 2012 off right.
Kale is an amazing vegetable. Not only is it brimming with vitamins and phytochemicals, it can also withstand the cold temperatures and still sauté up perfectly into a warm kale salad. Some people find kale to be bitter, but I think it depends on how you cook it. Kale goes great tossed in soups, stir frys, or on its own with a dressing of soy sauce and rice vinegar. I throw some in my soup if it is lacking vegetables and you cant even taste it!
This kale salad can serve as a healthy lunch dish if accompanied with protein, or can also be a side for your dinner.
Recipe: Sautéed Kale Salad
Serves 2Ingredients:
1/2 a bunch of kale
1/4 onion sliced thinly
1 tbsp soy sauce mixed with 1 tbsp rice vinegar
pinch of salt
1 tbsp toasted sesaeme seeds
Protein Options:
sliced chicken breast
thinly sliced beef
egg
salmon
shrimp
Method:
Heat oil in large pot over medium-high heat. Add the onions, and sauté until tendar. Add the kale (the kale cooks very quickly so move fast and get your ingredients ready) and toss until slightly sweated. Sprinkle with salt and add the rice vinegar and soy. Toss for 30 seconds or until kale is bright green but still holds its shape (if you overcook it the kale will become tough). Serve topped with sliced chicken breast, thinly sliced beef, salmon, shrimp or an egg for a healthy and easy lunch.
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