Kale & Cumin

Kale is a wonder veggie! It's good in stews, soups, salads, sauteed dishes and juices. This veggie is potent in taste and nutrients so it can be challenging to wield such a flavor in cooking. I threw together this dish at the last minute the other evening and it turned out pretty well. It would serve as a great side dish, small meal or snack. Enjoy!

Ingredients:

2-3 kale leaves

1 inch of fresh ginger

1 tsp cumin

pinch of salt

1 tsp grapeseed oil

Topping:

1/2 cup raw peanuts or raw almond slivers

Preheat oven to 300˚

Place either the raw almonds or peanuts into a pan and place in the oven. Let them roast for about 7-10 minutes or until lightly browned.

Wash and coarsely chop the kale. Peel the ginger and finely dice.

Pour the oil into a wok and heat at medium high. After a minute, add the ginger to the wok and stir constantly about 40 seconds to a minute. Add the chopped kale and continue to stir until the kale begins to soften. Immediately remove from the heat. Add the cumin and salt to the kale. Stir in thoroughly and serve.

Health Benefits

Kale

Kale is a cruciferous vegetable referring to the family of vegetables to which it belongs and this family is famous for its cancer preventative properties. This veggie is loaded with vitamins K, A and C and is rich in calcium, antioxidants and anti-inflammatory nutrients.

Note:

I used very little oil in this dish and the cooking time is very brief so the consistency of the kale is leafy and crisp. It's similar to a raw texture but slightly softer and warm. Also, make sure you get basic kale for this dish. It should be a medium green color with curly edges to the leaves.