The less is more approach to kale...

The less is more approach to kale…

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.

Ingredients:

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

Preparation:

  1. Heat a large pot until water beads up when thrown in the pot (sizzle)
  2. Add peanut oil and coat bottom of pan
  3. Add garlic and sautee for a minute or so until fragrant
  4. 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.
  5. Once all the kale is in the pot and evenly coated, turn the heat down to low and cover for about 5-7 minutes
  6. Taste the kale, make sure the texture is not too crunchy
  7. Add the rice vinegar and evenly coat
  8. 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…

 

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