This is my first time preparing kale as a side dish. We normally juice with it, add it to soup or roast it (kale chips = delish!). I was super pleased with the recipe and will be serving this veggie more often in our dinner rotations. As from previous posts, I highly recommend this powerhouse veggie be incorporated into your diet.
Kale is a superstar in three particular areas
- Anti-inflammatory nutrients
- Anti-cancer nutrients
Kale: vitamins and minerals
- An excellent source of beta carotene (which converts to vitamin A in the liver), vitamin K, vitamin C, lutein and zeaxanthin.
- Contains glucosinolates and their derived Isothiocyantes such as: indole-3-carbinol, sulforaphane, phenethyl-isothiocyanate, benzyl-isothiocyanate and allyl-isothiocyanate Kale also contains smaller amounts of omega-3, Riboflavin (B2), Niacin (B3), Thiamine (B1), Pantothenic acid (B5), Vitamin B6, Folate (B9), Vitamin E, Iron, Magnesium, Manganese, Phosphorus, Potassium and Zinc.
- Noteworthy source of calcium
- In a large skillet, heat oil and jalapeno(s) over medium-high heat.
- Add lemon and honey and cook, stirring, until lemon begins to break down, about 2 minutes.
- Add kale and cook, stirring, until just wilted, about 3 minutes. Add onions, season with pepper, and cook 1 minute. Serve warm or at room temperature.
- Grapeseed or coconut oil
- 1-2 jalapeno(s), thinly sliced
- 1 lemon, thinly sliced, seeds removed and sliced quartered
- 1 tablespoon honey
- 2 bunches kale (1 1/2 pounds), stems and ribs removed, leaves coarsely chopped
- 1/2 medium red onion, chopped
- Fresh ground peppercorn