Friday, August 23, 2013

Eat More Kale

(so you can drink more beer)

Everybody talks about how great kale is...but for most of you out there, it's not REALLY that appealing.  I'm being honest!  After years of working as the chef at a local CSA, the one thing I had to teach EVERY year was how to cook and learn to love kale.  This is one of the easiest recipes you will ever make.  In fact, I make it almost every day for lunch.  Healthy and easy, it helps me keep this sweet TV body running.  Just kidding.  What it does do is offset the effects of drinking way to much beer all the time.  Which makes it a winner in my book.

Super Easy Sauteed Kale

This is about as easy as it can get, and incredibly healthy too!  You can change the cheese, seasoning, add toppings.  This is my (almost) daily lunch...sometimes I'll add an egg, or some white beans.  Kale will keep your hair, skin and nails glowing, and make you feel better about drinking so much beer.

extra virgin olive oil
about 6 cups cleaned, sliced kale
1 garlic clove, minced
1/2 cup sliced cherry tomatoes
1 teaspoon McCormick Moroccan Seasoning Blend
3 tablespoons crumbled feta cheese

Heat some of the olive oil over medium heat in a skillet.  Add the garlic clove, then top with the kale.  Let sit for a minute then stir.  Be careful to not let the garlic burn.  The kale will wilt in about a minute or so, then add the tomatoes and the spice.  Stir and cook another minute or so, until the kale is bright green and the tomatoes are warmed through.  Season with salt and pepper and top with the feta.

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