As some of you might have realized, Kale has become one of the “popular” vegetables. I love kale, so when it became popular to the point that you could find it in every recipe, every supermarket and every restaurant I was thrilled.
Not only is Kale a “powerhouse” veggie, it is also super cheap. One bunch of it is only 99 cents at your local supermarket. Kale is great raw in salads or cooked in any array of ways. For this recipe, which I adapted from Gwyneth Paltrows recipe in her cookbook “My Father’s Daughter” the Kale is chopped and added to a stir fried rice combination. It’s a great side, especially when served with my miso chicken: https://thatszogood.wordpress.com/2011/07/06/miso-chicken/
- 2 bags of Trader Joes Frozen Brown Rice
- 1 Bunch of Kale – chopped
- 1 Tbsp. Chopped Fresh Ginger
- 4-5 Chopped Garlic Cloves
- 2-4 Tbsp. Soy Sauce
- 2 Tbsp. Veggie Oil
Heat your wok up with the veggie oil. Spread the oil around and add the garlic and the ginger and reduce to a lower temperature so the garlic doesn’t burn. Stir for about 2 minutes and then add the kale. Continue to combine for another 5 minutes or until the kale has reached a vibrant color green. Add the defrosted brown rice to the wok and stir well for about 5 minutes so it is very well combined and the rice appears to be almost crispy. Add the 2 tbsp. soy sauce, mix and then taste to see if it needs more soy sauce. Sprinkle with salt and pepper to taste and serve hot.
*serves 6—8 people as a side.
*for more fun facts about kale check out:
- Miso Chicken (thatszogood.wordpress.com)
- Kale Egg Rolls (notecook.com)
- Forbidden Rice with Ginger Tofu, Asparagus & Kale (missiondelectable.wordpress.com)