We have some kale in every CSA delivery. You can bet that I am always search for new ways to eat it.
This recipe was from the folks at Food and Wine magazine - in it kale iscombined with quinoa. Quinoa is considered a superfood because of its nutritional value, but it's also an incredibly versatile base for just about any flavor profile.
This was quick to pull together and tasted amazing - hiding the fact that it was quite healthy! LOL
Quinoa with Sauteed Kale
2 cups quinoa, rinsed and drained
4 cups water
Kosher salt
3 tablespoons olive oil plus 1
1 medium white onion, diced
3 cloves garlic, peeled and diced
10-12 large leaves of kale, stems removed, then roughly torn or chopped
In a medium pot over high heat, bring the quinoa, water and 1/2 teaspoon kosher salt to a rolling boil, stirring occasionally. Reduce the heat to low, and simmer until the quinoa has fully absorbed the water, about 15 minutes. Remove from the heat and set aside.
Add the olive oil and onion to a large sauté pan over medium heat, stirring occasionally. When the onions become translucent, about 4 minutes, add the garlic and the kale (in bunches if necessary). As the kale begins to wilt and reduce, continue to stir, and add 1/4 cup water if the kale sticks to the pan. Salt and pepper to taste, mix well, then remove from the heat.
In a large serving bowl, toss the cooked quinoa with the kale and onions. If the mixture is dry, add a tablespoon of olive oil. Salt and pepper to taste and serve.
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