Kimchee Kale- An elegant way to make a superfood super!
Happy Thursday Fellow Foodies!
If you've been a fan of my old blog: The Enlightened Chef, www.theenlightenedchef.blogspot.com then you know that I have been on a mission to try the vegetables that I hated as a kid. I have had great success with this experiment. I have found that not only are cauliflower, Brussels sprouts, and corn not offensive, but that they are actually delicious!
Today I tackled something I never had as a child, and only once as an adult-KALE...
Kale is one of those greens that is in the cabbage family. It is very high in beta carotene, vitamin K, vitamin C, and rich in calcium. Kale is a source of two carotenoids, lutein and zeaxanthin. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying do not result in significant loss. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat. Steaming significantly increases these bile acid binding properties.
It is dark, and fibrous, and a little bitter.
For this reason I think most people in the past (and my mother-in-law in the present) boil the ever-lovin' shit outta this stuff. Thereby making the house stink to high heaven, and the kale taste like a 3 day old gym sock worn by a guy with fungal feet. JUST SAYIN'...
Kale is exceptionally healthful, as you read above, and I've wanted to try it again. So here is how I prepared it. I thought the recipe came out pretty yummy and I might even try it again soon.
Kimchee Kale
1 Tbs. veggie oil of your choosing
2 cloves of garlic-minced
1 bunch (or one bag from Trader Joe's) Tuscan kale-if you can't find Tuscan Kale, don't worry, just use regular Kale-it comes out just as yummy.
1/2 cup water
1/2 cup kimchee
1 tsp. soy sauce
2 tsp. fresh lemon juice
1 tsp. pure toasted sesame oil
sesame seeds to garnish (optional)
Heat the veggie oil, to medium heat, in a large sauté pan. add the garlic and sauté for about a minute. add the kale, water, and soy sauce. Cover the pan and cook 2-3 minutes until the kale turns a bright, shiny green.
Remove the cover from the pan and allow the water to evaporate. Meanwhile slice your kimchee into thin strips.
Once the water has evaporated from the pan, add the kimchee, lemon juice and soy sauce. Toss everything together and finish with a drizzle of sesame oil. Pile high onto a few plate and garnish with sesame seeds.
* If you want to make the dish a little more exciting, add a few drops of SRIRACHA and toss before finishing with sesame oil.
If you've been a fan of my old blog: The Enlightened Chef, www.theenlightenedchef.blogspot.com then you know that I have been on a mission to try the vegetables that I hated as a kid. I have had great success with this experiment. I have found that not only are cauliflower, Brussels sprouts, and corn not offensive, but that they are actually delicious!
Today I tackled something I never had as a child, and only once as an adult-KALE...
Kale is one of those greens that is in the cabbage family. It is very high in beta carotene, vitamin K, vitamin C, and rich in calcium. Kale is a source of two carotenoids, lutein and zeaxanthin. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties. Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying do not result in significant loss. Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. Kale has been found to contain a group of resins known as bile acid sequestrants, which have been shown to lower cholesterol and decrease absorption of dietary fat. Steaming significantly increases these bile acid binding properties.
It is dark, and fibrous, and a little bitter.
For this reason I think most people in the past (and my mother-in-law in the present) boil the ever-lovin' shit outta this stuff. Thereby making the house stink to high heaven, and the kale taste like a 3 day old gym sock worn by a guy with fungal feet. JUST SAYIN'...
Kale is exceptionally healthful, as you read above, and I've wanted to try it again. So here is how I prepared it. I thought the recipe came out pretty yummy and I might even try it again soon.
Kimchee Kale
1 Tbs. veggie oil of your choosing
2 cloves of garlic-minced
1 bunch (or one bag from Trader Joe's) Tuscan kale-if you can't find Tuscan Kale, don't worry, just use regular Kale-it comes out just as yummy.
1/2 cup water
1/2 cup kimchee
1 tsp. soy sauce
2 tsp. fresh lemon juice
1 tsp. pure toasted sesame oil
sesame seeds to garnish (optional)
Heat the veggie oil, to medium heat, in a large sauté pan. add the garlic and sauté for about a minute. add the kale, water, and soy sauce. Cover the pan and cook 2-3 minutes until the kale turns a bright, shiny green.
Remove the cover from the pan and allow the water to evaporate. Meanwhile slice your kimchee into thin strips.
Once the water has evaporated from the pan, add the kimchee, lemon juice and soy sauce. Toss everything together and finish with a drizzle of sesame oil. Pile high onto a few plate and garnish with sesame seeds.
* If you want to make the dish a little more exciting, add a few drops of SRIRACHA and toss before finishing with sesame oil.
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