Oooooper Duper Kale: (H/T to Peter Boyle & Gene Wilder)
This is the kind of recipe could even make Frankenstein's creature tap dance
Cook the stems slow and low and then just sweat the leaves at the very end for maximum nutritional benefit.
Please buy organic and local, this is a wellness dish and it won't be nearly as good for you if you use frankenfoods (GMO) and stuff laced with pesticides and manmade toxins.
2 bunches of Organic Dino Kale.
2 yellow onions
1 cup of Maitake mushrooms (optional)
1 tbsp of coconut oil
1 tbsp of olive oil
1 tbsp. Parsley flakes
1 tsp. Heaping Black Pepper
1 tsp. heaping Smoked Hot Paprika
1 tsp. mustard seeds
1/2 tsp. Turmeric
1/4 tsp. cumin
minced garlic to taste
pinch of chilli flakes
pinch of pink himalayan salt
In large pot,
Melt the coconut oil
Add diced Yellow Onions & Diced Kale stems (they end up tasting like peas and are full of good minerals)
Cover for 20 minutes at Low heat and stir occasionally
Let them caramelize until the edges are turning brown
Add in mustard seeds a little
Add in the garlic and let it caramelize slightly
Add in parsley, black pepper, chilli flakes, salt, cumin, turmeric
Add in mushrooms as a layer stir slightly
Cover and simmer for 10 minutes
Stir occasionally to slowly invite the kale stems, onions and mushrooms to absorb the spices.
Stir in Smoked Hot Paprika, and then layer the loosely torn Kale leaves on top of the concoction
Cover and simmer for 8 minutes or less
Stir the leaves into the mix, let simmer for another 5 minutes or until the leaves are wilted and still looking like a good fresh green.
Serve at room temperature. Good and good for you.
N.B. If you want protein you can add walnuts, pecans or almonds to the mix early on in the process just around the same time as when you start the onions. If you think everything tastes better with cheese, try adding 2 tbsp of fresh chèvre after cooling, or 1 tbsp. grated assiago could make it tangy and tasty.
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