Saturday, March 26, 2011
Strangely, if there's one vegetable that I regularly crave, it's kale. So I was a bit disappointed the other week when two characters form my favorite TV shows totally bashed it! First, Kitty on Brothers and Sisters (I know, I know, I can't believe I'm still watching that show either. I promise I'm going to stop after this season) dismissively said she was sick of it, as though it embodies all that is wrong with boring, tasteless health food as against cheeseburgers and fries. And then on Modern Family (I frickin' love that show, no apologies), Mitchell complained that kale should be considered nothing more than a garnish! A garnish!
My very favorite way with kale is steamed and served with this homemade teriyaki sauce. I know, it's random, and I know the sauce is meant for chicken, but I love, love, love it on kale. But if you're in need of something even simpler, this stir fry takes mere moments. With kale and almonds sauteed in garlic and ginger.
Stir-Fried Kale with Almonds
Adopted from Eat Up Slim Down 2006
Olive oil for the pan
2 garlic cloves, passed through a press
1 teaspoon grated ginger, finely chopped. I'll admit that I ran out, and used a teaspoon of powdered ginger added with the almonds, but do for fresh if you have it.
1/4 cup slivered almonds
1 head of kale, stems removed and torn into 1" pieces
2 tablespoons of vegetable broth or water
Heat the oil over medium-high heat in a large skillet, and add the garlic and fresh ginger. Cook for about 30 seconds, until it start to get fragrant. Reduce the heat to medium and add the almonds. Toast them for 1 minute, then add the kale and the broth or water. Wilt the kale for about 5 minutes, until softened, but not soggy. Serve.