I happen to be a dark green leafy veggie person. It's always been that way. I prefer spinach to peas, kale to broccoli and I would much rather eat a salad then, say, lima beans (blech). Recently, a friend came to me for advice about cooking Kale. He wanted to incorporate it into his diet because it was healthy, but he'd been boiling it and it tasted bland.
I was so happy to share this recipe, it's what I do when I want to give my kale some pizazz. My secret ingredient... dandelion leaves.
Dandelion leaves are amazing! They cleanse the liver, and are jam packed with antioxidants, calcium and iron, but they're also very bitter. Now I personally, have no problem with their bitter astringent taste, but I can't get my husband or children to eat them unless I dilute the bitter taste by adding kale. It is such a complimentary blend. The kale comes alive with an almost nutty sweetness which I top off with some basil and dill for complexity of flavor and a splash of lemon for a healthy green saute, sure to please the masses.
Here's what you'll need:
Tuscan kale (approx 2 cups)
Dandelion leaves (approx 2 cups)
Fresh basil (a handful, approx 1/2 cup)
Fresh dill (a handful, approx 1/2 cup)
2 tablespoons of ghee
1 tablespoon of minced garlic
1/2 Fresh lemon
Here's what to do:
Place your ghee in your skillet and allow it to melt. Once melted, add your kale, dandelion, basil, dill and garlic. Saute on medium heat for five minutes. Once your greens are soft (but not wilted), glossy and dark green, turn off the heat and squeeze your lemon juice liberally over the greens. Toss, serve, and enjoy!