A friend came by my home yesterday to pick up her son who was playing with my boys. She arrived in the pouring rain holding a beautiful bunch of young kale, fresh from her garden. The leaves were a vibrant,velvety, green color and I immediately wondered how I would prepare this lovely gift. A raw salad? Perhaps throw it in my morning smoothie? I decided to make my Kale and Mushroom recipe. It was the perfect compliment to the scallops I had planned to cook for dinner.
My friend’s kindness made me think about how kale is kind to our bodies. Kale is a member of the dark, leafy, green family - a food group greatly lacking in the American diet. It’s a powerhouse in strengthening our immune systems. This highly nutritious food is rich in calcium, magnesium, iron, potassium, phosphorous and zinc. It offers us Vitamin A, C, E and K as well as fiber, folic acid, chlorophyll and many other micronutrients and phytochemicals. Kale strengthens our blood by oxygenating it and it supports our respiratory system by clearing congestion in our lungs. It improves our liver, gall bladder and kidney function and can actually (yes, this is true), improve our spirits and help to alleviate depression. Kale and other dark, leafy greens promote a subtle, light and flexible energy in our bodies.This superfood is easy to incorporate into your life because there are so many ways to eat it. Head to your local farm, farmers’ market or grocery store and bring home a beautiful bunch of kale. It comes in many different varieties - I like lacinato or “dinosaur kale”. Make a salad (just as you would with any lettuce) try it in a smoothie, bake some kale chips or try my recipe for Kale and Mushrooms - it can be paired with any kind of protein or it’s perfectly delicious on it’s own!
- Kale and Mushrooms
- 1 carton (3.5 oz) or loose mix of mushrooms of your choice - slice or keep whole
- ½ bunch of kale – washed and chopped into bite size pieces
- 1 fresh garlic clove – minced
- ½ tsp. fresh ginger – minced
- ½ tsp. coconut oil or olive oil
- ½ tsp. chile oil (optional)
- 1 tb. low sodium soy or tamari sauce
- Handful of chopped fresh cilantro
- Freshly ground pepper
Heat coconut oil over medium heat.
Add garlic and ginger and cook for 2-3 minutes.
Add mushrooms, chile oil and soy/tamari sauce.
Cook until mushrooms are coated and softened – about 5 minutes.
Add kale and cook until wilted
Season with pepper and cilantro.
*sprinkle with flax seeds for an Omega 3 kick