This past spring I started cooking with Kale. I had had it maybe once before but never got anywhere near it in the grocery store. I expected it to be very bitter and grose...sort of the same feelings I had about brussel sprouts as a kid. But I was pleasantly surprised by how great it tastes and now it is one of my favorite vegetables to cook with. According to Wikipedia kale is high in antioxidants, vitamins K, C, beta carotene, and calcium. Who can argue with that?
This recipe is adapted from Heidi Swanson's 101Cookbooks who previously adapted it from her friend Jessica who made kale pesto! So much like recipes are passed down, this one has gone through a few generations and is now bastardized by moi
Ingredients:Extra Virgin Olive Oil
1 Large Yellow Onion
1 Can Chick Peas
1 Can Great Northern Beans
1 Head Kale, rinsed thoroughly and chopped
3 Cloves Garlic, minced
1/3 Cup Parmesan, grated
Zest of 1 Lemon
Juice Half Lemon
Dash Crushed Red Pepper Flakes
Sea Salt & Freshly Grated Pepper
1/4 t Nutmeg
2 T sunflower seeds
1. Chop the onion and saute it over medium heat in a large frying pan or skillet until it is golden. Set onions aside in a bowl.
2. Rinse beans in a colander to remove excess salt and preservatives. (I like to use organic Eden, Kedem, or Westbrae Natural brand canned beans as they are already low in sodium and there are no additives to these brands).
3. Saute beans with a drizzle of more olive oil with dash of salt and pepper until they brown.
4. Add chopped kale, garlic, and parsley. Saute with the lid on until wilted.
5. Add the onions, parmesan, lemon zest & juice, nutmeg, sunflower seeds, dash of crushed red pepper and more salt and pepper. Stir and cook for 1-2 more minutes. Add more of seasoning to taste.
6. Serve immediately.
As this dish is packed with fiber and protein, I decided not to serve it with any carbohydrate. It is pretty filling.