(What are you doing? said my husband. Green smoothie, I said. Try some? No thanks, he said, and has remained skeptical despite my drinking one at least once weekly and suffering no ill effects. I like the fresh flavor. You just need to avoid overloading on the green-- no good-- and add an apple or banana or other especially sweet fruit.)
Kale, like broccoli and blueberries, has been designated a superfood by certain health mavens. But as with broccoli and blueberries, I eat it because I like it, rather than out of any sense of healthful duty. Soup! Quiche! Salads! Chips! And yes, smoothies! Gimme.
Of course, it's nice to know that I'm shoving lots of nutrients down my gullet in the meantime. :)
p.s. This recipe also looks awesome.
(inspired by No Recipes)
2 tablespoons butter
1 small red onion, diced
2 large cloves garlic, minced
8 cups kale, washed and chopped roughly into small pieces*
2 tablespoons white wine (I like cooking sherry in this)
salt to taste
optional: a splash of lemon juice
1) Melt butter in heavy skillet over medium-high heat. Add onion and saute for 1 minute. Reduce heat to low, cover, and cook until soft and translucent.
2) Add garlic and cook, stirring occasionally, for 2 minutes.
3) Raise heat to medium. Add chopped kale, wine, and a pinch of salt; cover and cook until wilted (only 5 minutes if you like your kale to retain a lot of body, but longer if you'd like it tender, more like spinach). Season with additional salt to taste, and lemon juice if you want. Yum.
*I use curly kale because that's what I can usually find, but I'm sure lacinato would work well too.
Shared on Simple Lives Thursday.