In my kitchen: kale and gold beets

Back before I had a blog, I was posting recipes on my personal Facebook page. I’ve decided to repost some of those recipes here. This recipe for kale & beets is from 2010, but still delicious!

If you love greens and cook them all the time, or you want to love greens and have no idea how to cook them, get yourself a book called Greens, Glorious Greens. This book has all the different variety of greens, info about how to cook them and delicious and fairly simple recipes. They are also quite healthy.

I just made up this kale dish based on what was in the fridge.

2 bunches of kale chopped
3 or 4 carrots, chopped into rounds
1 gold beet (could do red, but it would “bleed”) chopped or grated*
fresh chopped garlic
olive oil (or sesame oil) about 2 Tbsp
tamari or liquid aminos
sea salt to taste
freshly ground black pepper

1. Boil some water and add the beets to cook for about 10 minutes. Drain and set to the side.
2. Put olive oil in a deep pot, let it warm, add carrot and sautee for a bit on a low flame.
3. Add kale to the pot and add about 1/4 cup of water. Cover and let the kale and carrots steam for about 10 minutes or until bright green.
4. Add beets, and garlic, and tamari/aminos to taste. Stir well and cover. Let it cook for an additional 5 min or so.

The greens should be bright green to slightly dark but not very dark. It should “bite back” a bit when you chew it.

5. Drizzle a bit more olive oil and salt and pepper to taste.

*Note about the beets: Raw or lightly cooked beets taste amazing, especially when they are sliced thinly as with a grater. If you grate the beets for this recipe, they will be only slightly steamed and crunchy. And surprisingly tasty. There are a few variety of beets including red, gold and white. Try them all, organic if you can find them. Try a farmer’s market and buy one loose one before you commit to a bunch!

I made a pot of brown basmati rice and a whole baked chicken (with cajun seasoning and shallots) to go with this kale.

Bon Appetit!



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