It’s bright, green, and delicious. Kale, with Yukon Gold French Fries and baked fish. Photo courtesy Steve Henderson Fine Art.

I chatted with a man the other day who announced that he had made kale a part of his life:

“I throw it in the juicer with celery and carrots and cabbage and drink it for breakfast every morning.”

Blech.

But he was smiling and happy, so I wasn’t about to put a damper on the start to each of his days, especially since they used to commence with coffee and a doughnut.

But if you, like me, like to chew your food, consider this simple, quick recipe for kale, which is one of those healthy, powerhouse vegetable foods we all feel guilty about not eating. It’s remarkably easy to grow in the garden, and stays around for a long time.

This recipe is one of those last minute things I toss on while the Yukon Gold French Fries are baking and the Breaded Chicken is almost done:

Kale That’s Worth Eating — serves 4 as a side dish

Ingredients:

6-8 leaves kale, washed and cut into ribbons

This recipe is the kind that makes you feel happy and content, because it’s good, and good for you. Enchanted, original oil painting by Steve Henderson; licensed open edition print through Great Big Canvas.

3 tablespoons coconut oil

1 teaspoon curry powder (this is ubiquitous in the grocery store, and it’s good to have around to toss in random foods for a different, more exotic taste)

1 teaspoon garam masala (you can make this yourself by grinding, in a spice or coffee grinder, 1 teaspoon black peppercorns, 4 black cardamom seeds, 1 stick cinnamon, 1 teaspoon cumin, and 1/4 teaspoon cloves until fine; otherwise, you can find this in the spice section of your grocery. If you really don’t want to take the trouble, replace the garam masala with an extra teaspoon of the curry powder, above)

3/4 cup water

Over medium heat, melt the coconut oil and heat it until it’s really hot, but not smoking. Add the curry powder and garam masala and stir, frequently, for 3-5 minutes until the spices are aromatic and slightly browned, but not burnt.

Stir in the kale and coat it with the oil. Add the water, cover, and let cook over medium heat for 5-8 minutes, until the kale is wilted and soft — you don’t want it too crunchy, but you don’t want it so overdone that the whole mass turns grey. Add salt to taste — the less you eat out of boxes, the less salt you find that you need to make the food palatable.

That’s it. And you don’t have to drink it.

Love love love those people God has blessed you with in your life. Seaside Story, licensed print at Great Big Canvas.

Join me Tuesdays for simple, easy, quick recipes that, for the most part, are good for you.

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