Sunday, March 1, 2009
Becca's Cranberry Almond Kale
My boyfriend's sister, Becca, is a long-time vegetarian with great intuition when it comes to cooking. She also knows a lot about nutrition. I tried this kale recipe she sent me today and it was absolutely fabulous. Becca says: "This is a good recipe for veggies because kale is high in iron. Iron needs vitamin C for absorption--hence the cranberries. Almonds add a little protein kick without the saturated fat." A little iron, a little vitamin C, a little protein--giiiirl, could you be any more fabulous? Please.
UPDATE: New photo by Chip Joffe-Halpern, who added some fresh mozz to increase protein, calcium and deliciousness! Thanks, Chip!
Ingredients (makes 2 big sides):
1 small, or 1/2 large bunch kale (about 4 cups)
1/4 cup slivered almonds, toasted
1/4 cup dried cranberries
1-1/2 tsp olive oil
2 cloves garlic, minced
salt & pepper to taste
1. Preheat oven to 350 degrees. Wash the kale and tear it into bite-size pieces.
2. Spread the almonds onto a baking sheet and pop it into the oven (they only need to be in there for a couple minutes, until they start to become brown & aromatic.) Mince the garlic and toss it into a pan with the olive oil and cranberries. Stir the mix 'round until the garlic juuuust starts to brown.
3. Add the kale, mixing all the ingredients around together. Toss the almonds in. When the kale looks nice and wilty, you're ready to eat!
Healthy Girl says: I didn't have an orange on hand, but citrus and dark leafy greens are best of friends, as are cranberry & orange. Try squeezing an orange slice over the kale and let me know how it turns out!