Garlicky Kale
I hadn’t tried kale until a few years ago and now it has become one of my favourite greens. The first time I had kale it was soaked in coconut milk and then grilled…very tasty, I then started having purple kale massage in EVO and sprinkled with herbamare, which I quite enjoy (recipe here), I then found this recipe at 101 cookbooks and tried it immediately. It is now my new favorite way to eat kale. I recommend trying this recipe if you are just being introduced to kale.
It is beyond easy to make and the taste so impressive. The kale leaves become bright green and slightly soft when sauteed and massaged in olive oil, aromatic garlic and a hint of chili spice. Delicious. My husband caught me by surprise when he asked for more kale and nothing else. It is that good. Kale is among the most nutritious vegetables. The combination of kale and garlic, together with their many healing properties make this dish superior for health and healing.
I have also added tips to mask garlic breath because no one wants garlicky breath that hangs around for hours or even days!
I hadn’t tried kale until a few years ago and now it has become one of my favourite greens. The first time I had kale it was soaked in coconut milk and then grilled…very tasty, I then started having purple kale massage in EVO and sprinkled with herbamare, which I quite enjoy (recipe here), I then found this recipe at 101 cookbooks and tried it immediately. It is now my new favorite way to eat kale. I recommend trying this recipe if you are just being introduced to kale.
It is beyond easy to make and the taste so impressive. The kale leaves become bright green and slightly soft when sauteed and massaged in olive oil, aromatic garlic and a hint of chili spice. Delicious. My husband caught me by surprise when he asked for more kale and nothing else. It is that good. Kale is among the most nutritious vegetables. The combination of kale and garlic, together with their many healing properties make this dish superior for health and healing.
I have also added tips to mask garlic breath because no one wants garlicky breath that hangs around for hours or even days!
Ingredients:
1 bunch kale
2 Tbsp extra-virgin olive oil
¼ tsp chili pepper flakes
Pinch of Himalayan sea salt
4-5 cloves garlic, chopped or minced
1. Wash kale well in clean water, spin dry using salad spinner and chop into bite sized pieces (remove large stems).
2. In a large pan, heat the olive oil at medium heat (olive oil can tolerate moderate heat without becoming unstable), then add the chilli pepper flakes and let cook for a few seconds then add the kale and cook only 2-3 minutes, stiring continuously until their color becomes a bright green and they just barely start to collapse.
3. When just about finished (last 30 seconds) add the mined/chopped garlic and sautee a bit, until garlic fragrant. Remove from heat, salt to taste and serve immediately. Serves 2-3.
Enjoy!
Note: You can use any greens in place of kale, such as spinach, chard or collards. Be sure to remove the large stems.
You can top the greens with any thing you like -- maybe parmesan; almonds, pine nuts or pumpkin seeds raw or toasted.
1 bunch kale
2 Tbsp extra-virgin olive oil
¼ tsp chili pepper flakes
Pinch of Himalayan sea salt
4-5 cloves garlic, chopped or minced
1. Wash kale well in clean water, spin dry using salad spinner and chop into bite sized pieces (remove large stems).
2. In a large pan, heat the olive oil at medium heat (olive oil can tolerate moderate heat without becoming unstable), then add the chilli pepper flakes and let cook for a few seconds then add the kale and cook only 2-3 minutes, stiring continuously until their color becomes a bright green and they just barely start to collapse.
3. When just about finished (last 30 seconds) add the mined/chopped garlic and sautee a bit, until garlic fragrant. Remove from heat, salt to taste and serve immediately. Serves 2-3.
Enjoy!
Note: You can use any greens in place of kale, such as spinach, chard or collards. Be sure to remove the large stems.
You can top the greens with any thing you like -- maybe parmesan; almonds, pine nuts or pumpkin seeds raw or toasted.
Whole Food Sneak Peak:
Garlic
AKA “the stinky rose”
Garlic is a member of the lily family. The garlic bulb is composed of individual cloves (each of which is the seed for a future plant) enclosed in a white, parchment-like skin. The tear drop shaped garlic bulbs vary in size. The taste of fresh garlic ranges from mild and sweet to strong and pungent, depending on the type and where it was cultivated. 90% of the garlic sold in North America is strong and pungent. All garlic, however, mellows when cooked, turning mild to slightly sweet.
Garlic is an excellent source of vitamin B6. It’s also a very good source of manganese, selenium, vitamin c, phosphorus, calcium, potassium, iron, sulfur, copper and other powerful antioxidants.
A whole book could be devoted to all the wonderful properties of this truly remarkable medicinal plant. The accumulated knowledge over the last few years suggests that the intake of garlic may help prevent or decrease the incidence of major chronic diseases (atherosclerosis, stroke, cancer, immune disorders, brain aging, arthritis and cataract formation).
The mineral sulphur promotes elimination of toxins from the blood, lymph and body.
It has been referred to as the “poor persons antibiotic” to denote its antibacterial properties, due to the activity of allicin. This is where garlic gets its explosive aroma and is the compound that minimizes oxidation, inflammation and other cell-destroying processes underlying every one of the “major chronic diseases.” It has immune-enhancing properties and has a history as an infection-fighter. It is effective against common infections, such as colds, flu, stomach viruses, candida yeast and more pathogenic microbes (Tuberculosis and botulism).
Garlic
AKA “the stinky rose”
Garlic is a member of the lily family. The garlic bulb is composed of individual cloves (each of which is the seed for a future plant) enclosed in a white, parchment-like skin. The tear drop shaped garlic bulbs vary in size. The taste of fresh garlic ranges from mild and sweet to strong and pungent, depending on the type and where it was cultivated. 90% of the garlic sold in North America is strong and pungent. All garlic, however, mellows when cooked, turning mild to slightly sweet.
Garlic is an excellent source of vitamin B6. It’s also a very good source of manganese, selenium, vitamin c, phosphorus, calcium, potassium, iron, sulfur, copper and other powerful antioxidants.
A whole book could be devoted to all the wonderful properties of this truly remarkable medicinal plant. The accumulated knowledge over the last few years suggests that the intake of garlic may help prevent or decrease the incidence of major chronic diseases (atherosclerosis, stroke, cancer, immune disorders, brain aging, arthritis and cataract formation).
The mineral sulphur promotes elimination of toxins from the blood, lymph and body.
It has been referred to as the “poor persons antibiotic” to denote its antibacterial properties, due to the activity of allicin. This is where garlic gets its explosive aroma and is the compound that minimizes oxidation, inflammation and other cell-destroying processes underlying every one of the “major chronic diseases.” It has immune-enhancing properties and has a history as an infection-fighter. It is effective against common infections, such as colds, flu, stomach viruses, candida yeast and more pathogenic microbes (Tuberculosis and botulism).
Garlic is strong enough to battle heart disease. In the past it claimed to strengthen the heart and keep blood fluid. In 2010, the vast scientific literature states that “garlic consumption has significant protective effect against atherosclerosis.” Garlic helps lower blood pressure, thins blood, lowers total cholesterol and risk of heart attack. It also promotes less artery-clogging plaque and more flexible arteries.
There are more than 600 scientific studies (cells, animals and people) on the power of garlic to prevent and treat cancer – colon, stomach, endometrial and other cancers.
It also helps people with diabetes, prostate problems, alopecia areata and aging skin (garlic powder boosts blood flow to the skin).
It can be used raw in salads, dressings or dips or cooked in stews, soups, casseroles, stir-fries, vegetables, with meats, fish or poultry.
Masking Garlic Breath
…with tired-and-true home remedies:
- chew fresh parsley after your meal or add it to the dish.
- chew roasted fennel, anise or cardamom seeds.
- drink red wine with your garlic meal.
- to get the garlic smell off your hands, rub them with lemon juice or baking soda.
There are more than 600 scientific studies (cells, animals and people) on the power of garlic to prevent and treat cancer – colon, stomach, endometrial and other cancers.
It also helps people with diabetes, prostate problems, alopecia areata and aging skin (garlic powder boosts blood flow to the skin).
It can be used raw in salads, dressings or dips or cooked in stews, soups, casseroles, stir-fries, vegetables, with meats, fish or poultry.
Masking Garlic Breath
…with tired-and-true home remedies:
- chew fresh parsley after your meal or add it to the dish.
- chew roasted fennel, anise or cardamom seeds.
- drink red wine with your garlic meal.
- to get the garlic smell off your hands, rub them with lemon juice or baking soda.
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