Yummy and Nourishing

Here is something I tried last night and after I ate it, I felt like I was Popeye (when he opens the can of spinach, downs it and grows great big biceps.) It was so delicious and nourishing.? This was served with some little delicate brook trout which was coated with a little fine cornmeal and quickly cooked in a pan with some olive oil.? One of the dinner guests remarked on how nice it was to have tooth-some veggies and a soft, light protein.

Kale is such a delicious warming plant.? It is abundant in chlorophyll which gives it anti-bacterial/anti-fungal properties.? It promotes the growth of beneficial intestinal flora which can be a really good thing this time of year.? Chlorophyll-rich foods also help to regulate calcium in the body.? Kale benefits the liver, an organ where metabolic process takes place.? It is an ancient member of the cabbage family and the juice can be used to treat duodenal and stomach ulcers.? It is especially good this time of year because it is more tender and doesn’t need to be cooked as long as it does later in the growing season.

If you’re not a kale lover, this recipe might just change your mind.

Gou qi zi (Goji berries also know as wolfberry) benefit the liver, kidney, and lung.? They are part of the materia medica used in Chinese herbology.? They are nourishing to the yin aspect of the body (that which is moistening, and nourishing).? I thought these would be a great substitution since I had some whirling around in my kitchen.? I was right.? With a little sprinkle of course sea salt on top of the dish (I skipped adding it during the cooking process) it was a very satisfying element with the sweetness of the Goji and the pine nut.

Kale with Garlic and Cranberries
2 pounds kale
1 tablespoon minced garlic (I used a bunchgarlic scapes from my CSA share)??????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? 3 green onions, sliced
3 tablespoons olive oil
1/2 cup dried cranberries (2 ounces) I substituted Gou Qi Zi (Goji berries, available at many Co-ops.)??????????? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ? ?? 1/4 C. toasted pine nuts

Cook kale in a 6-quart pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until almost tender, 5 to 7 minutes. Drain in a colander, then immediately transfer kale to an ice bath to stop cooking. When kale is cool, drain but do not squeeze.
Cook garlic & green onion in oil in same pot over medium heat, stirring, until fragrant, about 30 seconds. Add kale, goji berries, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, tossing frequently with tongs, until kale is heated through and tender, 4 to 6 minutes. Sprinkle pine nuts & serve.

We ate it all up.? I bet you will too!

Posted in Food/Dietary

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