The influx of kale chips, quinoa chips and chia chips is kind of getting me depressed. All I can think to myself while I take them down off the shelf to look at the label is, “Just eat the flipping food! It’s not that bad actually.” Why does it have to be a chip?
Don’t get me wrong, I really like chips of all shapes, vegetables, legumes and sizes. But, it seems like food manufacturers get a little crazy with taking a hot “new” health food and pretty much turning it into a healthy junk food before anyone gets a chance to actually see if they liked the whole food in the first place.
I continue to buy kale despite it’s becoming a bit of a diva around town. I honestly really enjoy it in the easiest way possible, sauteed.
1 10 ounce bag of pre-cut Kale
3 cloves garlic
2 tsp peanut oil
1/4 cup chopped cashews (optional)
1 tsp rice vinegar
Pinch of pyramid salt
- Heat a large pot until water beads up when thrown in the pot (sizzle)
- Add peanut oil and coat bottom of pan
- Add garlic and sautee for a minute or so until fragrant
- Add kale to pot in bunches, 1/3 at a time. Use tongs to keep turning the kale over making sure each bunch gets some coating with oil. Throw in a pinch of the pyramid salt and distribute evenly.
- Once all the kale is in the pot and evenly coated, turn the heat down to low and cover for about 5-7 minutes
- Taste the kale, make sure the texture is not too crunchy
- Add the rice vinegar and evenly coat
- Once kale is plated, add cashews for garnish
This preparation can make anywhere from 2-4 servings, I like a lot of kale so I split it in 2. One serving in this preparation packs:
Over 100% daily RDA for both Vitamins A & C
Not to mention tons of fiber, iron, copper. The list goes on and on. Guarantee you can’t get those kinds of statistics from a kale chip…