For some strange reason, I could not get the idea of eating kale out of my head.
Maybe this stems from the past weekend, having been filled with pies and burgers and sweet, heavenly pancakes. Or maybe its the warmer spring weather. The long pre-dinner walks. The feeling of a summer-to-be and all the freshness that comes along with. Maybe it’s a subconscious craving for the extra dose of nutrients. Maybe.
Or maybe I just wanted something green and curly and surprisingly delicious.
Kale has long been one of my favorite foods, but it didn’t really start out that way.
There was, for example, the one time that I decided a kale smoothie sounded about right. Zwirrrpp…in the blender. With milk and a carrot and a packet of Amazing Meal. It was as delicious as it sounds, and I don’t mean that in a good way.
And then there was the time that I thought eating it plain and raw with olive oil and parmesan sounded nice. It really wasn’t.
So the road has been a bumpy one. But the end results were worth it, as I finally fell in love with the bright green vegetable. I learned that:
(1) There are several varieties of kale, some being more suiting for soups and stews, and some being more suiting for sauteeing, stir frying, baking. Some even do indeed taste good raw, but I wouldn’t personally recommend the curly kale in this approach.
(2) Kale can be bitter and the ingredients that are added need to counteract this somehow. I find that even a sweet, grated carrot acts as a beautiful counterbalance. As does a little lemon juice, a little soy sauce, some diced tomatoes, et cetera.
(3) Kale needs to cook and soften. Let it wilt as you would let spinach wilt.
Last night I finally had my fill of kale for dinner. It was ridiculously simple. Which is just one more thing I love about a curly bunch of kale.
Kale and Tofu Saute
This is a simple, satisfying meal that is perfect for a busy weeknight. Pair with a slice of your favorite bread and dinner is on. Enjoy!
- 1/2 bunch of kale, shredded into bite sized pieces
- 1 tsp olive oil
- 1/2 carrot, grated
- splash of lemon juice
- garlic powder
- 1/4 block of tofu
- 1/4 avocado
- Heat oil in dutch oven over medium heat. Add kale and cook until beginning to wilt. Reduce heat to medium-low.
- Add carrot and lemon juice, and garlic powder. Stir well and cook for another minute or so.
- Meanwhile, spray a nonstick pan with cooking spray. Cut tofu into 1/2 inch blocks and cook until browned on each side.
- Transfer kale to a bowl, topping with cooked tofu and avocado. Enjoy!
QUESTION: What is your favorite kind of leafy green? Swiss chard? Lettuce? Kale? Spinach?