Last week’s easy kale recipe may be simplified even further.
A dear one shares my passion for excellence with food. She recently rolled out the red carpet for a small group of us; a repast of splendor marked the celebration of what would have been the 49th anniversary of her marriage. She commemorated this occasion with her friends, as her husband has been with Jesus for ten years now. Her exquisite home and meal spoke volumes of exuberant love to my soul! It foreshadowed the “marriage supper of the Lamb” for me.
This couple started the coffee movement. Her husband trained a person who participated in the creating of one of the most popular, international, corporate franchises. (Note: I will be doing a future post on this married team and the coffee development.)
My beloved fellow lover of foods has gifted me with new ailments. One such blessing was a bottle of Cherry Pomegranate Habanero Sauce from Robert Rothschild Farm. This inspired me to cook kale with a ready-made sauce. (Order this on-line, or get at Costco; you may also use any prepared sauce for the following recipe; an abundance of these are available at Trader Joe’s.) Thus healthy, fresh greens are made with the shortcut described below.
My other friend, that provides the kale from her organic garden, shared her simplified version for
my receipt. She added a prepared spicy chicken, which she purchased from our upscale Whole Season’s Natural Foods. This eliminated the step for cooking the meat for this dish. The result was optimum health, heightened taste, and even greater culinary ease.
I use the food processor to chop all my leafy vegetables. Sometimes I have other greens on hand (beet tops, mustard greens, spinach…), which I mix in with my kale. This adds nutrition, when available. See how the assembled blade looks in this photo. It only takes minutes to prepare the greens in this manner; I can’t encourage you enough to try these simple, healthy instructions.
Kale with Beef or Turkey and a Prepared Sauce Yields: 4- 6 servings. Prep time: 40-50 minutes.
3 tbsp oil (Coconut oil is best here for flavor.)
1 large yellow onion, halved at the core and thinly sliced
1 lb ground turkey or beef (Natural is best; Foster Farms natural ground turkey is inexpensive, or a prepared meat from a deli is even quicker.)
Generous amounts of salt and pepper (Real Salt is best; available in health section at local supermarket.)
1-1 1/2 lb fresh kale (Organic is best.)
4 carrots, thinly sliced, at a diagonal
8-12 oz jar of prepared sauce
Avocado, thickly sliced
- Heat 1 ½ tbsp of oil in a very large frying pan over medium heat. Test for readiness by placing small piece of onion in hot oil. The temperature is right when it sizzles. Add onions and carmelize (cook until dark brown); stir occasionally. When done, add to the pan of cooked meat described in the next step.
- Meanwhile cook meat, in a medium/large frying pan, over medium temperature. Salt and pepper heavily. Set aside when done. If using a prepared meat, place it in the pan.
- Meantime spray carrots and kale with produce spray. (A mixture of 97% distilled white vinegar and 3% hydrogen peroxide is a cheap and effective cleaning solution.) Let vegetables sit three minutes. Rinse three times in a sink full of water.
- Chop the wet kale in a food processor, by using the straight edge attachment. (This is the large, round disk that fits onto the provided white “stem”. Place this tall, assembled cutting disk in the food processor where you normally put the smaller blade. See above photo.) Set aside chopped kale.
- Scrape cleaned carrots with a sharp knife. This preserves the vitamins just under the skin. Slice carrots thinly, at a diagonal. Set aside.
- When onion is carmelized, place on top of meat mixture. Blend well.
- Stir a generous amount of your favorite prepared sauce into meat mixture. You will need to add enough to flavor the whole dish, vegetables included, when they are mixed in.
- Heat rest of oil over medium heat. When a piece of carrot sizzles in hot oil, add carrots and cook covered for 3 minutes.
- Add 1/2 the kale and distribute the oil, by stirring well. Be sure to pick out the big pieces of stem. Repeat these steps with remaining kale. Cover and cook for 10 minutes, or until kale is limp; stir occasionally.
- Meanwhile begin heating the prepared meat mixture over medium/low heat.
- Mix hot meat into vegetables when cooking is complete.
- Serve topped with fresh avocado slices.