I love kale and have planted two kinds in my garden, curly and Russian. The Russian is similar to chard and I love to saute it up with onion and garlic. My favorite breakfast when the kale is ready to saute, as described, with a fried egg on some good bread – YUM!
Kale is a descendant of wild cabbage and has been cultivated for about 2,000 years. It is a great source of fiber, protein, thiamin, riboflavin, folate, iron, magnesium, phosphorus, vitamin k, vitamin B6, calcium, potassium, copper, magnesium and one cup exceeds your recommended daily allowance of both vitamin c and a. Vitamin A contains carotene, which serves as an antioxidant – so good for fighting disease and of course your eyes.
I came across this recipe in the Seventh Generation newsletter – thought it looked delicious – made a couple of changes – and here it is.
Honey Curried Kale
1/2 medium onion, thinly sliced
1 tablespoon coconut oil
1 tablespoon curry powder
1 tablespoon honey
1 teaspoon lemon juice
½ bunch kale
2 tablespoons tamari
¼ cup water
1. Heat the oil in a dutch oven or large pot.
2. While the oil is heating, thinly slice the onion.
3. Saute the onion over medium heat, until dark brown and caramelized, about 20 minutes.
4. Wash and tear the kale off the stems. The kale pieces should be bite sized.
5. Add the curry powder, honey and lemon juice – stir.
6. Add the kale, tamari and water – mix well.
7. Cook for 5 minutes, tossing until the kale is chewy but tender.
We enjoyed our first dinner, of many, outside tonight – lovely! The contrasting flavors of curry and honey are really nice – the bite followed by the sweet. I like this dish, a lot, Stella did not – but we both loved the smell of the house after cooking it. I make egg salad with curry and Stella smelled the curry and came into the kitchen thinking I was making egg salad.