FOODS WE LOVE: Kale
When it comes to nutrition, a bowl of kale is hard to beat. The leafy green offers heaps of vitamin A (206% of your recommended daily allowance) and calcium, as well as a good supply of fiber and phytonutrients. It is also high in antioxidants, which are well known for fighting cancer, heart disease, and various age-related illnesses. The calcium in kale helps ward off osteoporosis, and the folate and B6 aid in preventing dementia.
This recipe comes to us from 101cookbooks.com and combines a variety of tastes: The simplicity of brown rice, the mild bitterness of kale, the tang of Greek yogurt, the nuttiness of sesame, and the aromatic flavors of za’atar. When you’re all done, you can wash your hands with Seventh Generation 100% plant-based Bar Soap in Lavender, Chamomile, Peppermint, or Mandarin.
KALE RICE BOWL
- olive oil or clarified butter
- 1 bunch of kale, de-stemmed, chopped/shredded
- 3 cups cooked brown rice
- capers, rinsed, dried, and pan-fried until blistered in butter
- a poached egg
- a dollop of salted Greek yogurt
- a big drizzle of good extra-virgin olive oil
- lots of za’atar (see recipe below)
- toasted sesame seeds
In a large skillet or pot, heat the olive oil over medium heat. Add the kale and a couple pinches of salt. Sauté until the kale softens a bit and brightens, just a minute or so. Stir in the rice, and cook until the rice is hot. If your rice is on the dry side, you might have to add a small splash of water.
Serve the kale rice topped with (preferably) all of the following: the capers, poached egg, yogurt drizzled with olive oil, and plenty of za'atar.
Prep time: 5 min - Cook time: 5 min
- 4 tablespoons fresh thyme leaves, stripped from stems (or equivalent dried)
- 2 teaspoons ground sumac
- scant 1/2 teaspoon fine sea salt, or to taste
- 1 tablespoon toasted sesame seeds
Place thyme leaves on a baking sheet in a 300F oven until dry, just ten minutes or so. Just long enough that they'll crumble between pinched fingers. Let cool.
Use a mortar and pestle to grind the thyme leave finely. If your thyme is at all stem-y or fibrous, sift to remove any larger particles. Transfer to a small bowl, and aside.
Crush the sumac finely with the mortar and pestle, add the salt and crush with the sumac. Add the thyme back, and grind together a bit. Stir in the sesame seeds, taste, and adjust to your liking, perhaps with a bit more salt, or sumac, or sesame seeds. Any za'atar you might not use in the coming days keeps best refrigerated (or in the freezer) if you make a double or triple batch.