Thursday, November 10, 2005

Kale in the kitchen...

Kale! Did I mention my love for creating in the kitchen? Well it's true--cooking is a favorite pass time, second only to eating. So start watching for our recipe archive being posted on both the blog and recipe archives section. There is always something happening over here!

Sauteed Kale with Mushrooms and Garlic
Think of Kale as spinach on steroids: robust flavor, real texture and packed with nutrients. Kale is low calories, just 36 per cup cooked, but rich in vitamin A, vitamin C and manganese. It is also a good source of B vitamins as well as calcium, copper, iron, lutein and zeaxanthin.

2 tablespoons olive oil
1 to 1 1/2 pounds kale, ribs removed, coarsely chopped
1/2 cup water or veggie broth
2-3 teaspoons sherry vinegar or red-wine vinegar
2 cloves garlic, minced
1/2 to 1 cup shiitake, cremini or portabella mushrooms, sliced
1/4 teaspoon crushed red pepper
1/4 teaspoon sea salt

Heat 1 tablespoon of oil in Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add liquid, reduce heat to medium low, cover and cook, stirring occasionally, until kale is tender, 12 to 15 minutes. Push kale to one side and cook garlic, mushrooms and crushed pepper until fragrant and tender. Remove from heat. Stir in vinegar to taste and salt. Makes about 4 servings, about 1/2 cup each.
Per serving: 80 calories; 5 grams fat, 0 mg cholesterol, 7 grams carbohydrate, 2 grams protein, 1 gram fiber, 176 mg sodium.

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