More kale! I've been on a kale kick lately, and for good reason. The stuff is so darn versatile: I've put it in smoothies, salads, and frittatas, all in the last few days. Plus, it's as healthy as an ingredient as you could ever possibly want. Green goodness forever.
Here's how I cooked my kale the other day: sauteéd with apples. SO GOOD. This little dinner is definitely one of my new favorite "alone" meals: easy, healthy, fast foods I can make while R is at class. As much as I like cooking for my boyfriend, I also like to take his class nights as opportunities to cook food that he wouldn't eat. R doesn't have a problem with apples or kale per se, but he feels very strongly that fruit should not be a dinner food (see also: my Shrimp and Starfruit Stir-Fry, which he respectfully declined). So, I made this for myself, served it over quinoa, and had enough left over for lunch the next day.
Kale and Apple Sauté
total time: 10 minutes
total hands-on time: 10 minutes
What you'll need:
2ish tbsps virgin coconut oil
4-6 individual kale leaves, deribbed and torn
1 or 2 apples, sliced (mine were small so I used 2. Also, I wanted there to be a lot of apples)
1/4 cup sliced or silvered almonds
sprinkle of lemon juice
fresh garlic to your taste
optional: crumbled goat cheese or feta cheese
What you'll do:
1. Heat the coconut oil in a large frying pan. Place in apples and sauté until heated through.
2. Add in garlic and kale, sauté until kale is wilted. Sprinkle with lemon juice and stir to coat.
3. Add almonds and remove from heat.
4. Top with goat cheese, salt and pepper.
I think what makes this recipe really good is the coconut oil. I've been making a conscious effort to cook with it more often; it shows up often in my baking, but I was wary of having a coconut taste in savory dishes. Actually, though, I find that the coconut flavor is so slight you can barely taste it, although it does impart some kind of lightly refreshing taste I can't quite put my finger on. Whatever it is, it's something that tastes just right to me after years and years of sautéing only in olive oil.
As I mentioned, I ate this over quinoa but I think it would be great by itself, or as a side dish. The goat cheese (which I went HEAVY on, as you can see) is optional, but unless you're vegan, opt for it! Why would you EVER opt out of goat cheese?