When I started my 24-Day Challenge, I had to adjust the way I think about meals. My diet consisted of a heck of a lot of starch and refined sugar, which isn’t completely bad. Those carbs are great when I need to fuel before a long run, but not so great on days when I’m not as active. Add that to the amount of fruits and vegetables I am supposed to be consuming, and I’ve had to start trying new things.
Today’s feature? Kale. Until a couple weeks ago, I had never bought, cooked, or eaten the stuff. On the hunt for new recipes, I ran across a recipe for pan-friend kale in The Pioneer Woman Cooks: Food from My Frontier. I decided to give kale a chance. If PW likes something, I usually like it, too.
The recipe is extremely simple. Wash the kale and tear the leaves into pieces, discarding the stems. In a skillet, heat a little bit of extra virgin olive oil, and saute some chopped garlic for a minute or two. Add the kale, season with salt and pepper, and saute for a few minutes. It should be nice and bright green, not too wilted. Voila! Pan-fried kale.
I like to eat mine for lunch alongside a couple of hard-boiled eggs. I think it’s delicious. It’s just too bad no one else in my house will touch it with a 10-foot pole.