Yesterday I mentioned in a CHPT Facebook post that Paul and I enjoy going to the Farmers’ Market on the weekends. It’s a great way to get some exercise, support local farmers, and purchase healthy foods.
During yesterday’s trip to the Corner Market, I procured some lacinato kale from Faucette Farm. Lacinato is a variety of kale often used in Italian cuisine. In fact, it is sometime referred to as Tuscan kale. Another of its aliases is dinosaur kale.
So, here’s a really easy, fun, and yummy recipe I like to call the Spicy Dinosaur. Every ingredient has health promoting properties, for example:
The kale (1 bunch) is high in fiber and is filled with vitamins, folate, and magnesium. Cooked kale offers more iron per ounce than beef.
The olive oil (1 tablespoon) contains nutrients such as oleic acid that can fight inflammation.
The garlic (2 cloves) can help regulate blood pressure and blood sugar levels.
The cayenne pepper (to taste) can improve poor circulation and contains antioxidants such as vitamins C, B6, and E.
It only takes 10 minutes to prep this dish and another 10 minutes to cook it.
First, soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
Mince the garlic and sprinkle with cayenne pepper.
Heat olive oil in a large skillet over medium heat; cook and stir the garlic mixture until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.