Wednesday, May 4, 2016

Stir-fry kale is delicious! From author @DarylWoodGerber

Five of us were at the Malice Domestic Conference this past weekend. We hugged and shared stories IN PERSON.  Here's a fun picture as we are on the way to the banquet! We dress up nice.  
On my Facebook page you'll find more photos from the conference. 

CONGRATS TO PEG! Her new book is out this week!
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From Daryl aka Avery:

Today I want to share one of the super foods: kale. [I just noticed that Peg shared kale on the weekend, but this IS  different recipe, so read on!]

Kale - not hard to pronounce. HARD to eat raw. [Peg "massaged" her raw kale. Check it out.]

However, kale is great and easy to eat cooked.  I found a great way to serve kale after adding it to a quiche recipe.  If you stir-fry kale, it softens up and is fabulous and stir-frying doesn't reduce its potency! (Boiling does.) For this recipe, I used "regular-sized kale".  There is baby kale, which I used in another recipe I'll share soon. 

I bought the kale already trimmed in a bag at my grocery store. Kale typically has long stems that need to be removed.

I don't know about you, but, boy, do I love the ease of already-cut vegetables. Makes dinner so much easier. Could I cut it myself? Sure! But these veggies are fresh-sealed and so easy. And you know me...there are days I really like easy! 

Just to update you on your kale knowledge, because I know you're dying to have some data...

Did you know (according to Wikipedia, which we all trust)

  • Until the end of the Middle Ages, kale was one of the most common green vegetables in Europe.
  • It is also known as leaf cabbage.
  • During World War II, the cultivation of kale in the U.K. was encouraged by the Dig for Victory campaign. The vegetable was easy to grow and provided important nutrients to supplement those missing from a normal diet because of rationing
  • The leaf colors range from light green through green, dark green and violet-green to violet-brown. FYI I haven't seen any of the purple kind.
  • I've been told, but haven't tried, that when baked or dehydrated, kale takes on a consistency similar to that of a potato chip. Curly kale varieties are usually preferred for chips.

Here you go. Enjoy eating healthy!!



2 teaspoons olive oil
1 ½ cups chopped onion
2 tablespoons honey
¾ teaspoon salt
¼ teaspoon white pepper
1 10-ounce bag of prewashed, chopped kale

Heat oil in a large DEEP pot on medium-high. {Note: I started out trying this in a skillet. What a mess! You definitely need to use a large pot or wok -- you'll see I switched over to a large, deep pot in the picture below.}

Add onions, sauté for 7 minutes, stirring often.  Add honey, salt, and pepper and cook 2 minutes.

Add kale (big mess in the skillet - oops! LOL), reduce heat to medium-low, and cook 6 minutes or until tender, stirring often to get the kale from the bottom to the top.

Serve immediately.  It will resemble sautéed spinach.

Here are some pictures of the baby kale, which I stir-fried and it was much easier. 
Baby kale looks more like "spinach." Longer stems that are quiet supple and edible.

Savor the mystery and say cheese!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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  1. Daryl you do NOT want to eat kale chips unless you like bitter things. My son made them for all of us to try. It was NOT a hit. LOL I will try the stir fried ones though. Ellen's doctor has told her we have to ramp up the green leafy stuff. The drug she is on since the surgery is going to be thinning her bones a bit. So more green stuff that has the right calcium plus Citrace pills. I'll be watching for you and the others to be posting more green veg recipes for us to try.

  2. This looks yummy! I'm going to have to try it in my efforts to get my husband to eat "healthy."

  3. Roasted kale is very good! Thanks for the recipe.