Note: this piece first appeared as the January 2009 ClarkWellness.net Recipe of the Month.
Serves 4 to 6
Enjoy this super easy recipe for cleansing, delicious mixed greens. It cooks in just 5 minutes and pairs well with virtually every entrée!
1 bunch kale, cleaned and chopped
1 bunch collards, cleaned and chopped
juice of 1 lemon
sea salt to taste
Bring a pot of water to a boil. Add greens and cook for 5 minutes. Drain well. Place the cooked greens in a large bowl and toss with lemon juice and sea salt. Serve immediately.
Note: this piece first appeared in the January 2009 issue of Clark Wellness ForkBytes.
This cleansing greens dish is ideal for giving your overworked system a break after holiday indulgences. It’s simple, bright, and delicious!
Serves 2 to 3
1 bunch kale
2 tablespoons extra-virgin olive oil
1 teaspoon black pepper
1/4 cup water
1/2 cup chopped fresh dill
1/2 cup chopped fresh parsley
sea salt to taste
juice of 1 fresh lime
dash cayenne pepper (optional)
Heat oil in a pan with black pepper, add kale leaves, and sauté about 3 minutes. Add water, cover, and allow to steam for 3 to 4 minutes or until kale is tender. Remove from heat and mix in herbs, sea salt, lime juice, and cayenne pepper (if using). Serve immediately.
Note: this piece first appeared as the May 2008 ClarkWellness.net Recipe of the Month.
Serves 4
This delightful and simple kale recipe is bursting with garlic flavor. It’s a delicious side dish with minimal preparation, so you can easily add it to any meal — even on a busy weeknight. Any kind of kale (including curly green kale, purple kale, or lacinato kale) works well.
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced or pressed
1 bunch kale, washed and cut or torn into bite-sized pieces
sea salt to taste
1/4 cup water
Heat the olive oil in a large sauté pan over medium heat. Add the garlic and cook briefly (about 1 minute). Add the kale and stir briefly until the kale is coated in oil and garlic. Sprinkle with sea salt. Add the water, stepping back from the pan to avoid splattering oil. Cover the pan and cook until the kale is tender, about 5 to 7 minutes. Serve immediately.
Note: this piece first appeared as the January 2008 ClarkWellness.net Recipe of the Month.
Serves 4
These crispy, salty chips made from a favorite leafy green are an absolutely delicious snack. You won’t believe you’re eating nutrient-packed kale, a powerhouse of vitamins, minerals, and fiber. Be sure to watch the chips carefully when cooking as they go from pleasantly crisp to burned within seconds.
1 bunch kale
1 tablespoon extra-virgin olive oil
sea salt and freshly ground black pepper to taste
Preheat the oven to 375°F.
Remove the stems from the kale and cut or tear the leaves into bite-sized pieces. Toss with oil, salt, and pepper. Arrange in a single layer on a baking sheet (lined with parchment, if desired) and place in the oven for 4 to 6 minutes, watching closely to ensure the kale becomes crispy but not burned. Serve immediately.
Note: this piece first appeared in the January 2007 issue of Clark Wellness ForkBytes.
Enjoy this super easy recipe for cleansing, delicious greens.
Serves 4 to 6
1 bunch kale, cleaned and chopped
1 bunch collards, cleaned and chopped
juice of 1 lemon
sea salt to taste
Bring a pot of water to a boil. Add greens and cook for 5 minutes. Drain well. Place the cooked greens in a large bowl and toss with lemon juice and sea salt. Serve immediately.
Note: this piece first appeared in the January 2006 issue of Clark Wellness ForkBytes.
Umeboshi plum vinegar (a Japanese condiment available in the macrobiotic/Asian section of natural food stores) cuts through the natural bitterness of the kale with salty/sour flavor, making this simple dish an unusual taste delight.
Prep time: 5 minutes
Cooking time: 5 to 10 minutes
Makes 2 to 3 servings
1 bunch kale (any kind)
umeboshi vinegar to taste
Wash kale and cut or rip into bite-sized pieces. Place in a steamer basket over boiling water, cover, and steam until tender and vibrant in color, about 5 to 10 minutes. Remove kale from steamer, sprinkle umeboshi vinegar to taste, and serve immediately.
