Six Food Intolerance Living

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When I went GDSYWP-free, I knew that I would need to branch out my fruit and veggie repertoire. So far, I haven't done so ... until recently!

I am becoming friends with Kale. Kale is a beautifully dark green, leafy form of cabbage. It is low in calories and high in vitamins. You can read more about Kale here and here.


With kale, I tried:
Sauteing it with onions and garlic as a side dish. I added a splash of chicken stock and it turned out yummy!

I had some of the sauteed kale left over, so I added it to an omelet along with onions, tomatoes and mushrooms - it was great!

I also added raw kale to my Tweaked Spanish Rice, sauteed it with the rice, then added the boiling water on top, letting the kale simmer with the rice ... not so great. The kale totally took over the flavor. It was edible, but not wonderful. I finished the left overs, but Hubby avoided it like the plague.

Then, I decided to try Gluten Free Mommy's Pesto Penne with Kale, Bacon and Mushrooms
I used freshly made pesto sauce and beef bacon. This recipe was YUMMY. My only complaint was that the recipe called for 2 cups of chicken stock and by the end of my 10 minute simmering, I still had a good cup or more of liquid. I used a wok (the largest pan I have to accommodate all the kale before it cooked down), so maybe that's why? It still tasted good, I just used a slotted spoon to pull the mushrooms and kale out to put on top of my noodles, but next time I won't use as much liquid. If you can have cheese, I think that would have really made this dish pop. I can just imagine it with some yummy Parmesan or Feta ... but that's all I'll get to do - imagine!

Next time, I'm going to try Kale this way.