Kale is a wonderful winter green that has many uses, but it often gets a bad rap! Kale is part of the cabbage family and can be green, purple or both! It is a rich source of beta caroteine, vitamin K, vitamin c, calcium and antioxidants. Try this simple and tasty recipie.
1 bunch of organic kale
2-3 tablespoons of butter, coconut butter or olive oil
1/2 apple, very thinly sliced
1/2 cup walnuts, coarsely chopped
5 tablespoons of organic apple cider
1 tablespoon tamari
Chop the stems off your Kale leaves and submerge the leaves in a clean sink or bowl full of cold water. Make sure they are sediment free before drying them and chopping into bit size pieces. Melt the butter/oil in a large frying pan over medium-low heat adding the apple and walnuts and sauteing for a few minutes. Sprinkle the sugar over the apple and walnuts and stir well to ensure they are evenly coated. Once the apple has softened, add kale and saute over medium heat until the leaves begin to turn a bright green. In a small bowl combine the apple cider vinegar and tamari (to taste) and pour onto the kale leaves. Cover with a lid and cook for 5-7 minutes or until the leaves are tender. Greens should be tender, tasty and still green. If you wish dress with some additional vinegar before serving. Spices such as cumin, cayenne or salt can also be used if you wish to add additional flavor.
(Adapted from: “Feeding the Whole Family” by Cynthia Lair)