As I shopped for the essentials like everyone else pre-Sandy, I was surprised to find one of my staples was sold out. Along with the batteries and water, kale- my favorite leafy green- was also gone from the shelves. Luckily I still had some reserves back home.
According to WebMD:
One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.
Naturally, with stats like that I want to eat as much of this superfood as I can! I try to have a little everyday in my green smoothie. Today, I made a lovely dish of sauteed kale. It made for a nutritious lunch after a long run in the rain. It would also make a great a great side dish.
The shallots gave the dish a sweetness that was a nice contrast to the earthy kale. The garlic added a savory aroma and taste which left me wanting more. I hope you enjoy this dish as much as I did!
2 cups of fresh kale
1 teaspoon olive oil
1 clove of garlic
pepper to taste
1. In a pan on medium, heat the olive oil and add 1/2 chopped shallot.
2. After 3 minutes add garlic and saute for another 5 minutes until the shallots start to brown.
3. Squeeze the juice of 1 lemon.
4. Add the kale with the lemon on top. Put the lid on the pan and cook for about 3-5 more minutes.
5. When the kale color becomes a deeper shade of green, you know you are done.
6. Season with pepper and enjoy warm!