Adventures in Kale

Dedicated to my brother-in-law, Kale Bogdanovs

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I never thought I’d ever have a relationship with kale. Turns out, never say never.

My brother-in-law is named Kale. I can tell you that he is very funny, smart, and always up for a good laugh and a good time. He’s a native Australian, and while he was living and working in New York, he met, wooed, and married my youngest sister. It was a rather quick wedding, held at the New York City Hall, and we met his parents for the first time a short time before the actual “big day”. His parents are truly lovely people, and why not? Kale is a lovely person.

But I digress.   This is not about Kale, the man, but rather, it’s about kale, the leafy green vegetable, the “oh, so healthy super food” that I was encouraged to eat my both my naturopath and dietician, but of which I had clear reservations.

The first time I saw it, I had left my dietician’s office with “Be picky about your liver!” ringing in my ears. (See my post Be Picky About Your Liver to learn more about that meal!)

There it was, a red leaf variety, in a cute wicker basket, just waiting to be plucked by me. I am not an adventurous cook, so at first, kale didn’t have much fun in my kitchen. I’d merely just chop it up and toss it in my salad, measuring it out so I’d be sure I’d be getting a healthy amount of the magic green stuff. It took a few salads to get used to the taste, but I found that if I chopped it up finely in my Ninja processor, it really didn’t bother my taste buds too much.

On Monday, a friend of mine read another post about my new “research life” in dealing with Lyme and the Wahls Protocol diet. This particular diet advocates for 9 cups a day of specific fruits and vegetables. I admitted that eating 9 cups of anything didn’t strike me as feasible, but she suggested cooking the kale with garlic and olive oil. “It cooks down to nothing and it will be easier to get the nine cups in.” Ok, I’ll bite.

The next day for lunch, I removed a fresh mound of kale—if you’ve ever purchased kale, you know what I mean—from my fridge. As I removed the leaves from the stems, some of it I put into my Ninja to chop up for salads, and some I put in my beautiful All-Clad 12 inch frying pan, covering the bottom. I roughly chopped up two cloves of garlic and drizzled the kale and garlic with olive oil, turned on the gas, and waited for it to cook down.

While that was cooking, I fished around my fridge to see what else I could add to the meal. I found 3 lone slices of uncooked bacon, one left over baked chicken tender, and some broccoli. Perfect.

Once the kale and garlic were almost done, I threw the bacon in the pan to cook, cut up the broccoli and chicken and tossed them in to heat up as well. I added a little bit more olive oil as well.

Fairly soon it was all ready, and wow! I was impressed with myself! It actually looked rather appealing in my pretty terra-cotta edged dish!20160524_120119_resized

But tasting it was even better. The kale absorbed the olive oil so it didn’t have as bitter a taste, and anything with garlic and bacon is a sure-fire winner.

Today, I made kale with sweet Longhini sausage and garlic for lunch. Again, it was another delicious meal.   I baked the sausage first in the oven, (work smarter not harder here!) then sliced two links and threw them in the pan to brown once the kale and garlic were done. Since my kale had already been chopped previously, it cooked down rather quickly this time. I had cut the garlic into thin slices today, anticipating a quicker cooking time. Next time I do this, I’m going to remove the sausage from its casings and just brown it with the garlic, then add the kale. But I have to remember to keep more bacon on hand. That would have been dynamite! And add more kale!  I only cooked three cups of kale, but it definately could have used more in this dish.

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I’m really dying for some kind of dessert. I did find some recipes for kale brownies. I’ll have to try that next week.

Yours in Lyme Adventures,

TWL

 

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