Emerald Kale

By bunny

Ingredients

• 2 bunches *Kale, centre stems removed
• 3 T Toasted Sesame Oil 45 ml
• 1-2 T Tamari 15 ml – 30 ml
• 4 tsp Garlic, fresh, minced 20 ml
• 3 T Sesame seeds 45 ml

Details

Servings 4

Preparation

Step 1

In a large skillet, sauté oil, garlic and tamari, being careful not to burn the garlic. Add the kale and stir fry until soft but still bright green. DO NOT OVERCOOK. Place kale in bowl and toss with sesame seeds while still hot.

Kale grows well in northern climates, and is best in winter and early spring. It also improves in taste after a light frost.

Kale is loaded with nutrients and compounds that aid in warding off other diseases and ailments as well. For example, kale is packed with beta-carotene, an important nutrient for good vision. Several studies link an increase in vitamin A and beta-carotene in one’s diet with a decrease in developing cataracts. Kale is also an excellent source of vitamin C, which is good for cold prevention, as well as a reduced risk of colon cancer. Finally, kale is rich in minerals, such as iron, manganese, calcium and potassium.

How do you prepare this superfood? Aside from being rich in phytochemicals, kale is versatile. Kale can be added to soups and omelets, can be braised or sautéed with onions and garlic, and, I’ve heard, even added to pizza toppings. If you own a juicer, you might try juicing kale in combination with other vegetables and fruit, such as carrot or apple. That way, you can take advantage of the enzymes that are lost when vegetables are cooked.