Leafy green vegetables are probably the most under eaten food group in the Standard American Diet which is pretty SAD – get it?! One of the benefits of leafy greens is improved digestion and regularity. Eating salad is good but not enough to get things moving like cooked greens. So try this yummy recipe to increase your greens intake.
Kale with Raisins and Toasted Pumpkin Seeds
¼ Cup Toasted Pumpkin Seeds
¾ Pound Kale (about 6 cups, chopped)
1 cup Stock
2 teaspoons extra virgin olive oil
2 garlic cloves, minced
1/3 cup raisins
Salt to taste
1. To toast pumpkin seeds, place them in a pie tin or cookie sheet and bake at 325 degrees F. for 5 minutes, or until golden brown. Take care not to burn the seeds. Set aside.
2. Wash kale and strip the leaves off the stalks (stripping: use one hand to hold the stalk of an individual leaf, rib side up. Use the other hand to strip the leaf off the stalk with one quick motion.). Discard the stalks and roughly chop kale.
3. Heat the olive oil over medium heat, lifting and tilting the pan to coat. Add garlic and sauté for 15 seconds. Add raisins and sauté for 30 seconds to 1 minute, stirring constantly to prevent browning or burning. Raisins should be glossy and slightly puffed.
4. Add greens and stir to combine. Add stock and cover to steam the kale until it is tender. Stir occasionally to keep from sticking and keep covered to cook through.
5. Serve hot, garnished with toasted pumpkin seeds.