Kale served with mashed organic sweet potatoes and an egg-white omelet stuffed with organic salsa and reduced-fat Swiss cheese.
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Editor's note: Today, I relate more adventures in preparing healthy food at home.
EDITOR
We love greens and routinely buy and easily consume 1-pound packages of organic spring mix or baby spinach as salads or side dishes.
But a 2-pound bag of triple-washed kale from Costco Wholesale proved to be a challenge.
The price, only $3.79, can't be beat, but Nature's Greens Kale, though chopped, needs a little more preparation than fresh spinach, collard or other greens we buy.
Leaves and stems
My wife used the fresh kale in a smoothie, and found the leaves and stems don't blend completely, and you can see and taste tiny green flecks throughout.
When I sauteed the kale, I skipped blanching or boiling the green in hot water, and no amount of cooking in a pan on the stove top will tenderize those stems.
Nature's Greens describes the taste as "bold and bittersweet." My sauteed kale tasted tangy.
A 2.5-cup serving provides 260% of Vitamin A, 170% of Vitamin C and 10% of the calcium you need every day.
Nature's Greens recommends cooking seasoned fresh kale in 1 cup of chicken broth in a covered pot, a method that is a lot simpler than what I did.
The back of the bag also has a recipe for Kale Soup with Cannellini Beans (cooking time is 45 minutes).
Leftover whole-wheat fusilli pasta in bottled red sauce with added skinless-and-boneless sardines and anchovies is a good bread substitute at breakfast. |
Ackee and Saltfish, the Jamaican national dish, with sauteed fresh spinach and Valentina Mexican Hot Sauce.
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Whole wild sea bass from H Mart in Englewood prepared in aluminum-foil pouches in the oven with fresh lime juice, okra, sweet peppers and onions. Cooking time is about 40 minutes at 400 degrees.
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I did blanch the stems and leaves of Chinese Broccoli from H Mart in Little Ferry before sauteeing them in a pan with sesame oil, sea salt and granulated garlic.
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