|I have two types growing in my garden. And they literally grow until the ground freezes for winter, and stay fresh even under a layer of snow!|
Kale can be used fresh/raw or cooked. The leaves are quite tough to chew on, so I prefer to juice them, or blend in green smoothies when I use them raw.
This time I made a delicious, creamy stew of kale, and served it over whole Basmati rice.
|Here I have the kale stew simmering in a skillet.|
|And here it is served over Basmati rice. Lovely and oh-so-healthy! While I was eating, I got to enjoy some of the last rays of sunlight for this year. Heavenly!|
Here is the approximate recipe (for one):
Bunch of kale (as much as you think you can eat)
1 clove of garlic
little corn flour/starch
vegetable margarine and your favorite fresh herb to season and garnish
+ Chop the onions finely. Sauté them in a skillet until soft. Add finely chopped kale, and let simmer until softened and shrunk in size. Pour in some veggie stock and cream, and let cook until vegetables are nice and soft. Thicken the sauce with corn flour.
Serve with whole Basmati rice and place a generous dollop of vegetable margarine on top, and garnish with your favorite fresh herb. I used parsley here, since it was the only one still fresh in my garden.
Totally yummy, and good for you!