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Lemon peppered kale

Only up until recently did I start eating kale. I’ve blogged about kale chips, but the idea of baking all the nutrients out was sort of discouraging. I just couldn’t handle such strong tastes! Raw kale is not for everyone (and Im still getting use to it myself) but cooked kale is a different story! My boyfriend (who would like to be called “king” by request for this blog post) is not a vegan, but cooks some of the best stuff for me. He experimented with this recipe initially with collard greens, which can be also cooked in this manner. Its the easiest side dish you’ll ever make, i promise!

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You will need:

1 large bunch of kale
1/2 lemon squeezed
Olive oil to coat the bottom of the pan
A splash of apple cider vinegar
1/2 teaspoon of salt & pepper
1/2 teaspoon chili powder

That’s it!

First, wash your kale thoroughly.

Second, remove the stems

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Third, heat your pan with seasonings and set to medium heat

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Fourth, add the splash of apple cider vinegar and lemon squeeze in with your kale

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Fifth, cook for 15 to 20 minutes, stirring once or twice with a lid on it.

Serve with whatever you would like! Today, I had it with curried quinoa and chayote and caramelized onions. Best combination ever.

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This kale really is worth trying. I wasn’t one to jump on the kale train, but the combination of lemon and spicy really added diversity to my meals. Oddly, i crave it now!

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