You know greens are good for you and kale is one of the most nutritious around. In this guest post, Peggy Vonburg helps us see kale in a new light and shares her favorite kale recipe. Perhaps you’ll want to add some kale to your garden this spring.
Peggy is an herbalist and gardener who grows and uses traditional herbs, vegetables, fruits, and common dooryard weeds in her Denver garden. She says most of the vegetables she grows are in a circle garden where herbs, flowers, and weeds happily coexist with as little supplemental water as possible. You can read more from Peggy on her Woman With Wings blog.
“I’ve always been amazed at how alive freshly-picked produce seems when I wash it. Usually I swish it around in a stainless steel bowl of cool tap water in the kitchen sink. Whether it’s broccoli, radishes, or greens, it glimmers and glows and there is a definite sense of life or spirit. I always had a feeling that produce from the grocer was quite different, but until I did this cool little experiment I wasn’t sure.
They say a picture is worth a thousand words so I’ll say no more.”
Thousand Words Kale Recipe
- Slice 1/2 to 1 whole onion and saute slowly in olive oil until it begins to caramelize a little.
- Add 2 chopped cloves of garlic. Saute a few minutes more.
- While the onion is cooking, toast pecans at 325 degrees for about 5-7 minutes. When you begin to smell the aroma of the pecans, they’re perfectly toasted.
- Add a hefty bunch of loosely chopped kale leaves from which the stems have been removed. Saute slowly until nearly tender.
- Remove everything from the pan, set it aside, and saute the protein (if desired) like marinated chicken breasts or sausage.
- When there is about 5 minutes of cooking time left for the protein, add the kale mixture back to the pan and cover until the protein is done.
- At the last minute, add a handful of toasted pecans and a handful of dried cranberries or other dried fruit. Season to your taste.