Just like any other vegetable, the key to its appeal is knowing how to cook it.
Vitamin A, an incredibly rich in vitamins that are good for immune system, vision, kidneys, lungs, and even your heart.
Vitamin C, a powerful antioxidant that helps the body form and maintain connective tissue, such as bones, blood vessels, and skin.
(Thank you, Wikipedia)
But, I just hate how bland kale tastes…
This post was made to help kale taste good for you. Stick with me!
The Simple Problem-Solving Recipe
I almost wonder if what I’m about to describe is even allowed to be a ‘recipe,’ there’s only a few ingredients and hardly any steps – it’s really that simple.
Ingredients for my Kale Side Salad
– Fresh Curly Kale (pictured)
– Lawry’s Seasoned Salt
– Half of One Yellow Bell Pepper
– 1/2 cup onion slices
– Cooking spray
Prep and Cooking Instructions
- Devein the kale. I found a 23-second video that shows you exactly what that is here.
- Let it soak in cold water in a large bowl for 20 minutes or more if you have time. This can be done while preparing the rest of the meal. This process, combined with the type of kale (Curly or Red), will allow for the most flavor absorption. Kale’s taste is our biggest problem, right? This is the easy fix.
- While your kale is soaking: chop your onions and peppers into small slices as shown. Put the onions on a low heat in a large cooking-sprayed skillet.
- Drain the water from the dish. The dish then will become your prep bowl.
- Tear the kale in to small, bite sized pieces.
Pro Tip: if you do this before you soak it, it’ll be much harder to drain. Devein, soak, tear.
- Add the kale to the skillet and spray thoroughly with cooking spray as appropriate to allow the added next seasoned salt to the greens. Let it cook a bit on low-medium heat for a few minutes.
- Add the peppers to the skillet once the kale has started to to soften. Continue cooking on a low-medium heat for about 10 minutes.
Pro Tip: for a crunchier result, use a medium-high heat, monitor carefully to avoid burning.
Your skillet will start out looking more like this, fluffy and overflowing:
…and should look more like this once cooking/finished, softer and flatter:
This is how you will be able to gauge if it has been cooked enough to disguise its normal kale-y taste. Just be sure you are not burning the leaves by using too high of a flame unless you are looking for a crispier result, like when cooking kale chips. I have also read that frying your vegetables too well-done can actually burn off some of the nutrients, which is something to consider/read more about if it interests you.
Season to Taste
Be sure you have enough cooking spray/seasoned salt to appeal to your taste and your dish is done!
The Kale Side Salad doesn’t have to be a side. I make a similar salad that I eat as a full meal, particularly after working out, with hard boiled egg whites, chicken breast, and other add-ins. Get creative with it.
Tonight’s full meal included cheesy mashed potatoes and boneless, skinless chicken breast grilled on the Char-Broil by my live-in grillmaster/boyfriend. It was amazing, and even he loves kale when it is prepared and seasoned right; he raved about this meal:
Are you a converted kale lover? Let the world know just how good it is with #foodwinediy on social media! I’m always looking for some kale dish inspo.