Kale Recipe
Flavonoids, a type of antioxidant that give fruits and vegetables their beautiful colors, may play a part in the prevention of many illnesses such as asthma, heart diease and some type of cancers. Good sources of flavonoids are red and orange peppers (great in stir frys and salads), beets (good in salads if you slice them in matchstick size), raspberries, yellow squashes, dark-green broccoli, kale (see recipe below), bluberries, purple grapes, red wine, cocoa and dark chocolate.
A lot of people don’t find kale appealing. Kale has a bitter taste like mustard greens or raddichio but when you pair it with the nutty taste of sesame it tastes delicious. I have tasted various versions of this recipe and can tell you it is good hot or cold.
Kale with Sesame Seeds (from http://www.epicurious.com/)
2Â cloves garlic
1 bunch kale
1 tablespoon sesame oil
1 tablespoon water
1 teaspoon soy sauce
3 teaspoons toasted sesame seeds
Salt and pepper
Preparation
Wash the kale, leaving it a little wet. Discard the stems and tear the soft leaves into bite-sized pieces. Mince or chop the garlic (your preference).
Heat the sesame oil in a large pot or skillet over medium heat. Add the garlic to the hot oil until the kitchen smells delicious. (This should take under one minute.) Add the kale and water to the garlic and oil, and cover.
Let it cook for about a minute, then stir the kale and re-cover.
Cook for about 2 more minutes, and when the kale is wilted, stir in the soy sauce, sesame seeds, a pinch of salt and a few grinds of fresh pepper.
Serves 2
See our post on Cinnamon-A-Super-Food-For-Your-Body
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