He’d be a lot healthier!
If you told me 6 years ago, that I would grow to love this vegetable with a head of curls that vies my own, I would have fallen over into the clover, laughing like crazy Maizy (whoever she is)!
But the seemingly impossible has once occurred. It happened with Eggplant about 22 years ago.
1/2 cup of cooked Kale has an ORAC (Oxygen radical absorbent capacity) of 1150. A minimum of 6500 is the recommended daily intake. Add just 1/4 tsp. of Cinnamon and you’ve upped the dish by another 2675 to give you over half the daily goal in a 1/2 c serving of food!
If you have a cup of blueberries for breakfast or dessert (ORAC 3250), you’ve met your daily minimum of health supporting anti-oxidants. Easy when you use the ORAC Chart.
I am always experimenting with Kale, since it lends itself to flavor exploration. Below is recipe that includes Shiitake Mushrooms which are known for their anti-fungal, anti-tumor and anti-viral properties. Lentinan, an active compound found in shiitake mushrooms, helps boost the immune system, enhancing your ability to fight infection and disease.
Kale with Shiitake and Garlic
- 2 Tbs. Extra Virgin Olive Oil
- 1 med. organic White Onion, diced
- 1 head of organic Kale, washed, and chopped
- 7-8 Shiitake Mushrooms, sliced or diced
- 2 c. hot Water
- 4 cloves organic Garlic, chopped
- 1 Tbs. freshly squeezed organic Lemon Juice
- 1 tsp. Sea Salt (or to taste)
- 1/2 tsp. Black pepper
- 1/4 tsp. Cinnamon
Place a large pot over medium heat for 1 minute. Add oil and wait 2 minutes. Add onion and turn to medium low. Saute, stirring, until onion is translucent.
Add kale and cook stirring until kale is bright green. Add mushrooms and stir to mix. Add hot water, return heat to medium, cover and cook for 15 minutes.
Add garlic, lemon and spices, stir to mix. Cover and simmer on low for another 10-15 minutes or until Kale is cooked through.
Adjust seasoning to taste. Serve with lemon wedge alongside brown rice and chicken or fish.
~ Sahtein (double health)! ♥