Last week’s easy kale recipe may be simplified even further.
A dear one from my church 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 creating 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 it at Costco; any prepared sauce will work for the following recipe, of which a number are available at Trader Joe’s; thus, healthy fresh greens are made with the shortcut described below.
My other church friend, that provides the kale from her organic garden, shared her version for
my receipt, which is makes this even easier. She added a prepared spicy chicken, which she purchased from our upscale Whole Season’s Natural Foods; this eliminated the additional step of 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. (See how the assembled blade looks in the photo.) Sometimes I have other greens on hand, such as beet tops, mustard greens, or spinach, which I mix in with my kale; this adds nutrition, when available. It only takes minutes to chop the prepared 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. Total prep time: 45 minutes.
8 1/2 teaspoons oil (Coconut oil enhances flavor and quality here.)
1 medium yellow onion, halved at the core and cut in even 1/8 inch slices
1 lb ground turkey or beef (Natural is best; Foster Farms natural ground turkey is inexpensive; a prepared meat from a deli is even quicker.)
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
Heat 1/2 teaspoon of oil in a saute pan over medium heat. Test for readiness by placing small piece of onion in hot oil; the temperature is right when it sizzles. Reduce heat to medium/low, add onions, and carmelize (cook until dark brown): stir once every several minutes until color starts to change (see photo); then, stir every minute until dark brown (see photo below). Watch carefully, as you go to next steps.
- 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.
- Cook meat in 2 teaspoons of oil, in a large frying pan, over medium temperature; salt and pepper heavily; place in a bowl when done; set aside pan for future use. While this is cooking, go to next instruction. If using a prepared meat, omit this step.
- 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). Be sure to pick out large pieces of stem before setting aside chopped kale. Note: you may chop this by hand, by first cutting out stems, then cutting kale into small pieces, using a sharp knife.
Scrape cleaned carrots with knife (this preserves the vitamins just under the skin); slice carrots thinly, at a diagonal; set aside.
- Heat 1 tablespoon of oil over medium heat in pan the meat was cooked in; add carrots when a small piece sizzles in hot oil; cook covered for 2-3 minutes, or until tender, stirring occasionally.
- Place another tablespoon of oil in pan; add 1/2 the kale to carrots and distribute the oils, stirring well. (Be sure to check for big pieces of stem.) Repeat these steps with remaining kale; cook covered for 10 minutes, or until kale is limp; stir occasionally.
- When onion is carmelized, add meat and blend well. Mix in a generous amount of your favorite prepared sauce; flavor should be strong, as it will lighten, with the addition of vegetables. Heat thoroughly.
- Add hot meat mixture into vegetables, when kale is cooked.
- Serve topped with fresh avocado slices.