Kale Sesame!

One of my favorite lunch spots serves a great kale salad. But sometimes I don’t want to wait for the next time I go out to lunch to get my kale fix. Here’s my version of this light and delicious kale salad.

Kale Sesame!
One bunch of kale rinsed and roughly chopped. My favorite is the dino kale or lacianto, but any variety of kale will work. I often mix in other greens like collards or rainbow chard.
Several garlic cloves, minced
Toasted sesame oil
Extra virgin olive oil
Sesame seeds
Red pepper flake

Bring a large pot of water to boil, toss the kale and garlic in when it boils and blanch for 1-2 minutes. Drain the kale and rinse it with cold water to stop the cooking process. Continue to drain it until it’s is dry – you can speed this process by draining it on paper towels or squeezing it. Put it in a large bowl, and drizzle the kale with a combination of toasted sesame oil and olive oil. You can use all sesame oil if the flavor isn’t to strong for you. Serve the salad with a sprinkle of sesame seeds and red pepper flake.

Because of kale’s nutritional content, this super light salad will fill you up! Serve it as a side dish to just about anything, or make a meal of it!

Release YOUR Bon Vivant and Savor Your Life!

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Double Down on Green(s)

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So by now I’m sure you’ve heard that green are good for you. But greens aren’t very exciting so how do you incorporate them into your diet? One of my favorite ways is to saute them. One of the things I like about greens is that they wilt when cooked but the don’t (usually) turn to mush. But a full salad of greens can be a little too much fiber! So I like to layer mine with wilted spinach.

Rinse and chop a bunch of your favorite kale, chard, or collard greens. My favorite kales are red Russian and Dino kale. In a large saute pan heat a few tablespoons of olive oil and add some flavor. Today I used a dry mustard mix (it’s similar to a curry and the recipe is in the September issue of The Tasteful Muse). Add the kale, and using tongs, begin tossing it to distribute the olive oil and the heat. It will start to wilt right a way but it will take almost 10 minutes for it to cook. When it’s done remove it to a serving platter and toss about half as much spinach into the same pan. Toss this with the tongs, it will wilt immediately so don’t let it go long enough to be come mushy. Remove it from the pan and layer it on top of the kale.

Now this wilted salad is fine just as it is, a flavorful mix of robust greens and tender greens. But if you want anyone else in your house to eat it I’d suggest adding just a few more things. Today I added a little sliced onion and sliced tomato. I then drizzled the top with olive oil and balsamic vinegar, a sprinkle of toasted sesame seeds and voila! Greens that really taste good!

For that last layer sliced cucumber, or thinly sliced carrot also works well. And for the initial seasoning you can use a flavorful vinegar, freshly sliced garlic or even a dash of soy sauce if you’re in a pinch.

Until next time… Release YOUR Bon Vivant and Savor Your Life!

Wilted, Not Shaken or Stirred

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I have a rainbow chard plant in the garden. It looks like it’s about to go to seed. So this week I decided to make a wilted chard salad. This method works well with any hearty greens. Try it with kale (Russian, green, dino), or even arugula. It’s very flavorful and on the lighter side.┬áKeep in mind┬áthat some greens cook faster than others, I like to finish mine before they are wilted to mush.wilted-chard

The ‘rib’ of the chard takes a little longer to cook than the leaves, but I have no interest in cooking either until they are mushy enough to resemble canned vegetables. Slice the ribs into half inch chunks and place in a (lidded) saute pain with just a little water. Let them simmer, covered, for a few minutes with sliced garlic. Uncover them and and let the water evaporate after they begin to soften.

Then add some olive oil, red pepper flakes and the shredded leaves of the chard. Cover for just a minute or so, then toss the mixture with tongs a couple of times. The heat of the pan will continue to wilt the greens so pull them from the heat a little before they are done.

Until next time… Release YOUR Bon Vivant and Savor Your Life!