Kale is one of my favorite leafy greens. There are quite a few varieties that are readily available almost year round at the grocery stores and I love them all! If I have to pick a favorite, I would pick Lacinato Kale. This variety of kale is heartier than the green or red kale and is very good for saute. The green and red kale has more tender leaves and is also good for eating raw in salads. You can also lightly steam them before using them in a salad recipe. Any way you prepare them, kale is wonderful. And they are really good sources of Vitamin A, B6, C and K, potassium and magnesium.
Yield: 5 to 6 servings
1. 5 cups kale, chopped
2. 1½ cups carrots, julienned
3. 1 cup mushrooms, sliced
4. 2 stalks spring onion, sliced at an angle
5. ½ cup water
6. 1 stalk lemongrass
7. 5 cloves garlic
8. 1 inch cube ginger
9. 1 medium shallot
10. 1 tablespoon grapeseed oil
11. Salt and pepper to taste
1. Place lemongrass, garlic, ginger and shallot in a food processor and grind till fine.
2. In a pan over medium high heat, heat oil and sauté mushrooms and carrots until mushrooms are soft and slightly brown. Season with a pinch of salt and pepper.
3. Add lemongrass mixture and sauté for another 3 to 4 minutes until fragrant. Season with another pinch of salt and pepper.
4. Add kale and water and cook to slightly wilt. About 3 minutes. Season further with salt and pepper to taste.
5. Turn off heat and add spring onions.
6. Serve warm with rice or as a side dish.