I’m sad that all the bountiful produce that comes with summer has come to an end, but I look do look forward to some of the wonderful vegetables that come into season in fall and winter like kale. This leafy dark green vegetable is a true nutrition powerhouse- besides being low in calories and high in fiber like most vegetables, it has calcium, iron and Vitamins A,C and K. It also has nearly seven time the beta-carotene of broccoli and ten times more lutein. I love putting it in soups and making kale chips, but one of my favorite standbys is a simple stir-fry. The scallions in this recipe add an a nice onion flavor that’s not too overpowering- the earthy taste of the kale itself is meant to shine.
1 large bunch of kale, washed and chopped into medium sized pieces
2 garlic cloves, thinly sliced
1 bunch of scallions, chopped
1 tablespoon of olive oil
salt and pepper, to taste
Warm oil over medium heat in a large nonstick pan.
Add garlic, and fry in the oil for one minute.
Add in scallions, and fry together with garlic for an additional minute.
Add in kale, season with salt and pepper, and keep stir-frying with the scallions and garlic until the leaves wilt into the pan- about three to five minutes.
Try with simple grilled chicken breasts and a crusty whole-wheat roll or alongside any grilled fish like salmon, halibut or tilapia.