I bought kale yesterday at Whole Foods and the first thing I thought of was frying in a pan. I don't have a wok, but I have a large and deep frying pan that sometimes doubles as a pot because it's so deep and has sides. I put some vinaigrette dressing at the bottom instead of just olive oil and added cherry tomatoes as well as thickly cut baby carrots. The result was a very flavorful dish and I was very satisfied with myself.
Dark green leafy vegetables like kale, chard and collards are supposed to be good because they contain iron, calcium and other good stuff.
Does anyone have a suggestion about preparing these kinds of greens?
Here is one I eat all the time! You don't need the vegizest, when I run out I just leave it and it tastes great! I also add kael to my blended salads and normal salads.
Kale with Cashew Cream Sauce
Preparation Time: 15 minutes
2 large bunches of kale
1 cup raw cashews
1 cup soy milk
1 tablespoon Dr. Fuhrman's VegiZest
1 tablespoon onion flakes
Steam kale and when done press into a towel to remove excess water. While kale is steaming make sauce by blending cashews, soy milk, VegiZest and onion flakes until smooth and creamy. Chop kale and mix in sauce.