My veggie garden is going crazy right now with an overflow of amazing, huge and fresh everything. Kale and spinach are growing rampant like weeds, which is wonderful. Every day we're eating freshly picked organic produce, from farm to table, and you can really taste the difference. I have two types of kale, the curly lighter green one, and also the dark flat leaf Tuscan kale. Most people use the curly one, and that's the most common found in the markets but the other variety is just as delicious. This easy simple dish highlights the amazing taste of kale and it only takes about 10 mins to prepare.
Most people find kale to be either bitter or too chewy. The secret when using it raw is massaging it with either lemon juice or apple cider vinegar for a few mins to soften it up. Stir frying kale will also do this, and it shrinks in size as well. You do have to chop and dice it up quite finely, then the flavour really comes out. This amazing vegetable is high in fiber, iron, Vitamin K, A & C, low in calories and has zero fat. Per calorie it has more iron than beef and more calcium than milk. This recipe is so simple I make it at least twice a week. Sometimes I eat a huge bowl by itself for dinner, other times I will combine it with quinoa or put it into a wrap, so versatile!
Stir Fry Tuscan Kale
2 large bunches of Tuscan kale (roughly 15 stems)
1/2 onion
1/2 cube vegetable stock
2 TBS hot water
1 TBS olive oil
* To the right is the curly leaf kale in my garden,
the picture below is the darker flat leaf variety
1. In a small bowl dissolve the stock in the hot water
2. Dice up the onion and kale (the secret is to dice and chop up the kale into very small pieces)
3. Heat up the oil in a wok on high heat and add the onions, stir for about 2 mins, add the stock and the water
4. Add in the kale and keep stir frying for about 6-8 mins until it softens and the hardness of the kale breaks down
* Enjoy this as a side dish, or add into other dishes like quinoa, stir fries and salads
