Haven’t you? Seriously, for most of my life I looked at the curly green stuff laying on the plate beside my fried fish and lemon at a seafood restaurant and thought, “well, that’s the inedible garnish.” And it was very pretty…but eat it? Oooh… noooo.
The more my family has moved toward eating whole foods, the more I’ve grown to love different vegetables and fruits in their original natural state. So in the winter months when I saw beautiful mounds of fresh red kale, Lacinato kale, green kale and more, I really wanted to enjoy it. But how?
How do you cook it so it tastes… good? It’s bitter, right? So it needs to be cooked, right? I mean, there’s always the traditional Southern “boil them until they’re dark” like turnip or collard greens, then drown them with hot pepper vinegar, a staple in the South. Truly I thought these were the only two ways to enjoy kale: 1. boiled to death or 2. plate decor. (In a later post, I’ll show you a fabulous raw recipe!)
But then it clicked. One day, I simply cut up the kale, sprinkled Extra Virgin Olive Oil, salt and pepper, tossed it in a pan and it was… heaven on a plate.
I can hear you laughing…
Seriously. Think of it as Stir Fry Kale. It’s an amazing experience. I prepare it exactly like the collard greens recipe I shared previously and my family and friends love it. Moreover the vitamins and nutrients you’ll enjoy from not overcooking are a boost to your immune system and overall livelihood. What’s more, it makes a delicious lunch; simply add walnuts or pumpkin seeds, sesame seeds and liquid aminos or enjoy plain. The best part is, you’ll enjoy every bite… And if you like eating with chopsticks like New South Mama, this is a delightful and healthy treat that’s truly fun to eat!
Let’s get cookin’… click below for the recipe
Let’s eat, Y’all!