I was once preparing kale for a fundraising event in my home — a large pot of kale for about 25 people. A friend who is a chef and cookbook writer walked into my kitchen and asked me what I was preparing. I invited him to taste the kale. He tasted it and really liked it. He asked, “Is this your signature dish?” Without hesitating, I said “Yes!”
Since that day, kale has become my signature dish. Below is my secret, easy, tasty recipe.
Kale is unbelievably nutritious and has become my favorite food, in addition to being my signature dish. When my friends come over and I make kale, they can’t believe how good it is.
Kale is a superfood, packed with beta-carotene, vitamin A, vitamin C and rich in minerals such as iron, manganese, calcium and potassium. It is a good source of protein, vitamin E, and is low in saturated fated and cholesterol. And, it is delicious.
Here is one great and easy way to cook it.
- Kale – about eight leaves per person
- Olive oil
- Nutritional yeast
I must confess — I never measure when I cook. I cook to taste. It’s hard to go wrong with kale and these ingredients.
For one serving use about eight leaves. Rinse in cold water and then strip the leaves from the stems. (Put the stems in your compost, or if you must, discard.) Before you do this, put about one-half inch of water in a pot, place a vegetable steamer in the pot, cover and bring the water to a boil.
Once the water is boiling, put the kale leaves in and steam for about 5 minutes.
While the kale is steaming, chop a clove of garlic (or more for larger quantities of kale).
When cooked, put the kale in a colander to drain the water; then place the steamed kale back into the pot. Add a little olive oil (about a teaspoon), some salt to taste, the chopped garlic, and some nutritional yeast flakes (about a tablespoon). (Nutritional yeast is available in the bulk sections of most health food stores. It’s nutritious and tastes great. I use it for vegetables and soups.) Stir the kale, garlic, salt, olive oil and nutritional yeast. Serve hot. Yum!