Kale with Carrots
Serves 4 | Prep Time 5 minutes | Cook Time 30 minutes
Remember those days, growing up, when iceberg lettuce was the only green you could find in the grocery store? Thankfully, that’s changed dramatically over the last generation. Romaine rolled in, then—gasp!—mesclun, and now there are endless varieties of field greens, baby greens, micro greens, and even micro sprouts available. Which brings us to kale. People sometimes steer away from kale because it’s slightly bitter, but I’ve found that using carrots and ginger tastefully balances kale’s right-out-of-the-earth taste. Greens are vital for maintaining health during treatment, and this recipe will help you learn to love their flavor. For a decadently delicious touch, sprinkle Maple-Glazed Walnuts over the greens just before serving.
Instructions
Cover the kale with cold water and set aside. Heat the olive oil in a large, deep saute pan over medium-high heat, then add the onion and a pinch of salt and saute for 3 minutes. Decrease the heat to low and cook slowly until the onions are caramelized, about 20 minutes.
Increase the heat to medium, add the carrots, garlic, ginger, and a pinch of salt, and saute for 3 to 4 minutes, until the carrots are tender. Drain the kale and add it to the pan along with a scant 1⁄4 teaspoon of salt. Saute until the greens turn bright green and wilt, about 3 minutes. Test the greens; you may need to add 1 tablespoon of water and continue cooking, covered, until they become just a little more tender, 2 to 3 minutes. Drizzle on the lemon juice and stir gently. Serve immediately.
COOK’S NOTES: The longer the lemon just sits on the greens, the more the greens will lose their beautiful color. Wait to add the lemon juice until just before serving.
No Tuscan kale at the market? No worries! Any kale will do, or substitute spinach, Swiss chard, collard greens, mustard greens, or any other leafy green.
STORAGE: Store in a covered container in the refrigerator for 3 days.
PER SERVING: Calories: 120; Total Fat: 7.6 g (1.1 g saturated, 5 g monounsaturated); Carbohydrates: 14 g; Protein: 3 g; Fiber: 3 g; Sodium: 125 mg
Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.
Ingredients
4 cups stemmed and chopped Tuscan kale, in bite-size pieces
2 tablespoons extra-virgin olive oil
1 red onion, cut into half moons
Sea salt
2 carrots, peeled and diced small
3 cloves garlic, minced
1 teaspoon minced fresh ginger
2 tablespoons freshly squeezed lemon juice