Calcium-Blasted Stir Fry
January 6 2012
I’ll admit it. I hate cooked spinach. I really do. Wilted spinach? Alright…
But, when you overcook any leafy green, my friends, that’s when your skating on thin ice. So when it comes to good ol’ KALE, I’m practically in love. Lightly sauteed kale with fresh garlic and olive oil is where it’s at. Not heated so high that the nutrients are lost or that the leaves are limp and chewy, but slowly warmed so that the kale leaves are bright green and a bit crispy…and so that the olive oil is left in tact, not ruined from overheating.
This is as easy as 1,2,3….plus, when done right, kale is tasty! Another important fact about kale is that it’s also got some awesome available calcium, magnesium, boron and a surplus of other minerals to offer. An entire bunch (usually about 7-8 leaves) just about a day’s worth of this bone building mineral.
Preparation is simple!
What you’ll need:
- 1 bunch organic kale, washed
- 2 Tablespoons organic olive oil
- 3 cloves minced garlic (or chopped finely)
- 1/8 teaspoon salt
- 1 Tablespoon Vegetable broth (if you got it, otherwise no big deal)
What to do:
- In a frying pan, on low heat, place the olive oil with the garlic and saute for about 3 minutes. Pour in broth.
- Add in the the chopped kale (I cut it into 1-inch wide slices) and sprinkle with salt. Mix with wooden spoon and saute gently for about 4-5 more minutes. The kale should be wilted down a bit, but still bright green, and definitely not soggy.