Many people say “I don’t like green vegetables”. I have heard this for many years working in public health. The reason there are so many negative associations with any kind of green vegetables is the cooking method. I am here to help you resolve that. This vegetable does require some care when cooking and needs to be only cooked until bright green and removed from the heat. If you get the cooking method down, the rest is easy.
The vinegar is the key to help tenderize this vegetable and cuts the bitterness. ( Please use real apple cider vinegar or balsamic vinegar. ) When you add all the flavor components you get an unexpected surprise. Greens are good! One of my children has deemed this vegetable as one of his favorites.
Kale is pretty much the king of greens when it comes to the nutrients that it provides to the body. This vegetable is loaded with Vitamin K, Vitamin A, fiber, antioxidants, among others, and has been proven to help prevent a variety of cancers when eaten on a regular basis.
Kale is in season now and it will be readily available for another month or so. Go ahead and try a new vegetable today. You might be surprised. Enjoy!
Gluten Free Kale and Onions
|Prep time||20 minutes|
|Cook time||5 minutes|
|Total time||25 minutes|
|Dietary||Casein Free, Dairy Free, Gluten Free, GMO Free|
|Meal type||Side Dish|
|By author||Melissa Belser|
- 1 Large bowl(around -12-16 ounces) Kale
- 3 Slices turkey bacon
- 1 Medium red onion (sliced)
- 1/3 Cup apple cider vinegar
- 1 Teaspoon sugar
- 1/2 Teaspoon kosher salt
I picked my kale right out of my garden. It has bulked up since our cooler weather has set in. If you purchase kale from a store or farmers market, make sure to pick kale with bright green leaves. The smaller leaves tend to be more tender as well. Tear the kale in palm size pieces as you are tearing off the stem. This will help cook more evenly.
We prefer organic varieties due to the decreased pesticide exposure. http://www.ewg.org/foodnews/list.php