Okay, so if you're paying any attention to the latest food trends you'd know that kale is one of the new "it" foods. What is kale?
Kale is a leafy green. There are three different kinds. Russian Red, Dinosaur Kale (aka tuscan kale), and the most popular Curly Green Kale (this is the easiest to find).
Kale is a great brain booster and is rich in B6 vitamins and alpha-linolenic acids (building blocks for creating new brain cells). It is also a great fatigue fighter because it can absorb iron from chicken, fish or beef and help supply more oxygen to your muscles.
When preparing kale, make sure to cut out the inner membrane (the stiff piece that goes up the middle of the leaf) and discard the stems.
There are tons of recipes out know for kale. In my Smokey Minestrone Tortellini Soup I add it at the end for some extra veggie punch. This stir-fry recipe turned out great. It's super easy to make and you can tweak the recipe to what you have on hand. Through it over some steamed white rice and you're good to go!
Ingredients:
1 lb flank steak, sliced thin
1 1/2 tsp cornstarch
salt
4 tsp oil
1/2 onion, grated
3 cloves garlic, chopped
1/4 tsp crushed red pepper
7 cups stemmed, quartered kale
1/4 tsp sugar
1 1/4 cups water, divided
2 Tbsp oyster sauce
1 Tbsp soy sauce
8 oz can water chestnuts, drained
1 can baby corn, drained (you can find these in the Asian isle)
sirracha (to taste)
Directions:
Toss the beef with cornstarch and 1/4 tsp salt.
Heat 2 tsp. oil in skillet on high (get it nice and searing hot)
Brown the beef, then add the onion, garlic and red pepper and cook for 30 seconds.
Remove beef mixture from pan and keep warm.
Reduce the heat, add 2 tsp. oil, kale, sugar and 1/4 tsp. salt. Cook until the kale starts to wilt.
Next, add 1 cup of water, the water chestnuts, and baby corn. Simmer for 5 min.
Stir in the remaining 1/4 cup water, oyster sauce, soy sauce and the beef mixture.
Cook until everything is heated through.
Serve over rice and spice it with the sirracha. Happy cooking!
Kale is a leafy green. There are three different kinds. Russian Red, Dinosaur Kale (aka tuscan kale), and the most popular Curly Green Kale (this is the easiest to find).
Kale is a great brain booster and is rich in B6 vitamins and alpha-linolenic acids (building blocks for creating new brain cells). It is also a great fatigue fighter because it can absorb iron from chicken, fish or beef and help supply more oxygen to your muscles.
When preparing kale, make sure to cut out the inner membrane (the stiff piece that goes up the middle of the leaf) and discard the stems.
There are tons of recipes out know for kale. In my Smokey Minestrone Tortellini Soup I add it at the end for some extra veggie punch. This stir-fry recipe turned out great. It's super easy to make and you can tweak the recipe to what you have on hand. Through it over some steamed white rice and you're good to go!
Ingredients:
1 lb flank steak, sliced thin
1 1/2 tsp cornstarch
salt
4 tsp oil
1/2 onion, grated
3 cloves garlic, chopped
1/4 tsp crushed red pepper
7 cups stemmed, quartered kale
1/4 tsp sugar
1 1/4 cups water, divided
2 Tbsp oyster sauce
1 Tbsp soy sauce
8 oz can water chestnuts, drained
1 can baby corn, drained (you can find these in the Asian isle)
sirracha (to taste)
Directions:
Toss the beef with cornstarch and 1/4 tsp salt.
Heat 2 tsp. oil in skillet on high (get it nice and searing hot)
Brown the beef, then add the onion, garlic and red pepper and cook for 30 seconds.
Remove beef mixture from pan and keep warm.
Reduce the heat, add 2 tsp. oil, kale, sugar and 1/4 tsp. salt. Cook until the kale starts to wilt.
Next, add 1 cup of water, the water chestnuts, and baby corn. Simmer for 5 min.
Stir in the remaining 1/4 cup water, oyster sauce, soy sauce and the beef mixture.
Cook until everything is heated through.
Serve over rice and spice it with the sirracha. Happy cooking!
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