Kale freezes well and actually tastes sweeter and more flavorful after being exposed to a frost.Kale is a very good source of iron, calcium, vitamin C, vitamin K and Carotenoids (which provide vitamin A). Kale is considered to be one of the most highly nutritious vegetables, with powerful antioxidant properties and is anti-inflammatory. In Japan, kale juice is a popular dietary supplement. In this recipe, chicken is the main protein source with steamed Kale as a side dish.

Steamed Kale With Chicken

Ingredients (use organic when possible):
- small bunch of kale
- 2-3 cloves garlic
- sesame oil
- Bragg’s liquid Aminos or All Purpose Seasoning
- Udo’s oil
- sesame seeds for garnish

Wash kale thoroughly. De stem with scissors or a knife. Peel garlic and mince or slice finely. Add a tsp or so of sesame oil to a pan. Add garlic and kale stems when hot. Stir fry on low until stems start to soften. Meanwhile – chop or cut the kale leaves into pieces 2×2” or so. Add to pan with a bit of water and cover to steam. Kale is done when leaves are wilted and stems are tender.

Remove from pan and put on plates to serve. Add a couple squirts of Braggs, a tsp of Udo’s and sprinkle some sesame seeds over it.

More About Kale

Tender kale greens can provide an intense addition to salads, particularly when combined with other such strongly-flavored ingredients as dry-roasted peanuts, tamari-roasted almonds, or red pepper flakes.

Subscribe to my recipes by email: Make sure you get my recipes emailed to you every weekend by subscribing to my recipe email service. Every weekend, one new whole food recipe posted for you to enjoy and then comment on.

Recipe Photo Credit: Her View Photography

Popularity: 4%