Turns out that it’s a fairly common idea to make kale into greens as if they were collard greens. But maybe you’ll learn something new from my twist. Maybe you’ve got a twist to share with me/us! Do you?
If you’re looking for other kale ideas, stay tuned. I’ve got other recipe footage to play with in the coming weeks, and something tells me that kale will take a starring role again soon. It’s a regular love affair that I have with kale, let me tell you.
As promised, I’m repeating my request from last week: what ingredient in your kitchen would you like to see put through the Iron Shawna process? Seriously. I’m going to keep asking until someone actually suggests their own ingredient. Don’t make me beg. Because I will.
What recipe? We don’t need no stinking recipe for this dish! Watch the video, already.
**Nominal Nutritional Information:
Kale is good source of Protein, Vitamin E, Thiamin, Riboflavin, Folate, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese.
Cippolini onion is high in dietary fiber and very high in vitamin C. Downside: it is also very high in sugar.
Garlic scapes contain a decent amount of protein, vitamin C, and calcium. Since they’re part of the garlic plant, they offer the same health benefits as the cloves, such as prevention of heart disease, high cholesterol, high blood pressure, and cancer. Scapes are also known to boost your immune system and reduce inflammation.