While I didn’t grow up eating kale, I got to it as soon as I could. My folks were transplanted southerners. Greens made an appearance, oh yeah. I ate them. (not)
There were lots of reasons why I finally hit on kale (baby kale first, actually) once I knew from good. One was its curly beauty:
 |
|||||||||||||||||||||
One was its strength and goodness.
Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K — and sulphur-containing phytonutrients.(courtesy webmd.)
Another was its price. Even at Whole Foods, kale was doable, payable, and edible.
 |
| Roast olive oiled and salt and peppered bone-in breasts 45 minutes at 350 F a la Ina. |
B. toward the end of the cooking time for the chicken, begin cooking the greens:
- Add 4-5 very thin slices of red onion, torn or cut if they’re large. Cook, stirring, for one minute.
- Drop in 4 cups or so spinach and baby kale. (Use chopped kale in place of baby kale if that’s what you have.) Let cook down as much as you like; watch it carefully. Stir. Some people like greens barely cooked; some like them well done. Suit yourself.
- When almost done to your liking, toss in about 6 sliced cherry or grape tomatoes.
- Heat through and serve hot or at room temperature. (You can add a splash of apple cider vinegar if you like.)
~~~~~~~~~~~~~~~~~~
If you liked this recipe, you might like:
Alyce’s Red, White, and Blue Kale Salad
Stay cool!
~~~~~~~~~~~~~~~~
38 Power Foods is a group effort! Stop by these other blogs and see what they’re cooking each week as we team up to bring you some of the healthiest cooking available.
Sarah – Everything in the Kitchen Sink
Anabanana – adobodownunder.blogspot.com
.
As we go along, I’m guessing we’ll get some other writers involved. If you’re interested in joining the gang writing each week, get in touch with Mireya from My Healthy Eating Habits: Mireya@MyHealthyEatingHabits.com
Sing a new song,
Alyce
baby kale and spinach with a roasted chicken breast originally posted by alyce on dinnerplace.blogspot.com
two-dog kitchen and around the ‘hood
Earlier this week on More Time: Homemade Potato Chip-Steak Salad with Homemade Mayonnaise Dressing 
Just add fork
Right now on the dinnerplace blog: Would you make breakfast?
Egg+Egg White Omelet filled with Nonfat Cottage Cheese on WW Toast
 |
||||||
 |
||||
| Guacamole Soup with Cheese Quesadillas…recipe I’m working on for the book. Five tries and I’m finally happy. |
 |
| Miss Gab and Tucker under my make-shift desk. |
Today I took a break from recipe development and sat out on the front deck with a cup of coffee for a few. In the crab apple tree off to the right was a tiny chickadee singing, “CHRIS-tine.” I’ve never seen chickadees in Colorado, much less in my own yard. Soon, I saw there was a second chickadee. Of course, they’re always in pairs. They seemed to be digging around for insects in the bark of the tree. Sitting quietly, I finally saw one of the birds go to a nest–right in the tree.
How could I not have noticed them, the building of the nest, or the baby birds?
Lesson for the day: If you don’t take the time to rest or sit quietly, you won’t know what’s going on in life right outside your own front door.
Wonderful meal. I sometimes like the greens barely done and sometimes well done. is that weird ? I would like the apple cider vinegar on the greens. How long are you in Colorado?
@Ansh I think wanting food one way one time and another another time is simply being a creative cook. Two more weeks before we head back to St. Paul.
The Southern "treatment" of the kale is inspired….the whole thing sounds delicious!!!!
Make it, make it:)
Thanks for your wonderful ideas for ways of serving kale. It's definitely worth learning to eat.
What a healthy and beautiful meal. I didn't eat much kale growing up, but now that I know how good it is for you, I try to make it as often as possible.
@Jeanette: We like it, too!
Fantastic! I'm a big kale fan myself. I love how it 'holds up' when you steam it. I especially love your point about taking quiet moments in life. It's an important lesson, unplug, sit and watch. August is so beautiful it is a time of year where we can appreciate the maturity of the nature around us. Patty
I came to kale very late in life, but figure better late than never. Your dinner looks so colorful and delicious!
@Patricia @Martha Glad we all became fans…better late than ever. Wonderful thing is that kale makes a great salad (if chopped finely or if you use baby kale), but is also luscious on its own and soups or casseroles. Very versatile green.