Steam Sautéed Kale Stems

Steam Sautéed Kale Stems
2 cups kale stems, chopped into 1/4″ pieces
2 teaspoons olive oil
1/2 teaspoon salt
1/2 cup vegetable broth

  • Heat olive oil over medium heat in a medium sized pot.
  • Add in the chopped kale stems and salt. Sauté for 3 minutes.
  • Pour in the vegetable both and bring to a simmer.
  • Cover, leaving the lid ajar to release stream while cooking. Cook for 10-15 minutes until stems are tender.
  • Add more salt to taste.

Enjoy!

 Check out the easiest way to remove kale stems in the video below. Hold the stem in your left hand and run your right hand down the stalk to remove the leaf.  And then make my Massaged Kale Salad with the leaves! 

Steam Sautéed Kale Stems

Whole Roasted Curry-Ginger Bok Choy

Whole Roasted Curry-Ginger Bok Choy
Makes 4 servings.

6 baby bok choy – sliced in half
1 teaspoon olive oil
1 tablespoon fresh ginger – minced
1 tablespoon garlic – minced
1 tablespoon coconut aminos or tamari
¼ teaspoon salt
12-16 fresh curry leaves

  • Preheat oven to 425F.
  • Lightly grease a large roasting pan with olive oil. 
  • Stir together the olive oil, ginger, garlic, tamari and salt in a bowl.
  • Arrange the bok choy on a roasting pan.
  • Drizzle the ginger-garlic mixture over the bok choy and then place a curry leaf or two on each.
  • Roast for 5-6 minutes until the ends of the bok choy are tender.
  • Enjoy!

Whole Roasted Curry-Ginger Bok Choy

Massaged Kale Salad

Why bother massaging kale?

Raw kale is super fibrous and tough to digest. Massaging it breaks down the tough leaves, transforming them into a smooth, delicate texture. Each leaf will hold more flavor from the salad dressing too.

BEFORE:
Massaged Kale Salad

AFTER:
Massaged Kale Salad

 

MASSAGED KALE SALAD
Makes 4 servings. 

1 bunch kale, any kind
1 teaspoon salt
½ tablespoon apple cider vinegar

DRESSING
3 tablespoons olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
¼ teaspoon salt
½ teaspoon fresh ground black pepper

SALAD ADD-INS
½ cup radishes, thinly sliced
¼ cup carrots, thinly sliced
½ cup apples, chopped into ¼” pieces

  • Wash and dry each kale leaf.
  • Remove the leaf from the stems by holding the stem end in the left hand, while pulling the leaf away with your right hand.
  • Reserve the stems for another meal or make Steam Sautéed Kale Stems.
  • Place all the kale leaves into a large mixing bowl. Add the salt and vinegar.
  • Now you’re going to massage the kale for five minutes. Massage just as you would someone’s shoulders, making sure to break down each piece.
  • Once all the leaves are tender, drizzle in the salad dressing a tablespoon at a time. Taste after each drizzle to get the dressing to your liking.
  • Toss in the salad add-ins.
  • Enjoy!

Massaged Kale Salad