Kale

Learn to love kale. Try using carrots and ginger to balance out the bitterness of kale. Many people avoid kale because it can be a little bitter, but this recipe will teach you to love it. It is especially important to eat lots of greens during treatment, and this recipe will help you learn to like their taste. To complete the dish, sprinkle maple-glazed walnuts over the greens.

Serves: 4

Prep Time: 5 minutes

Cook Time: 35 minutes

Ingredients

4 cups stemmed and chopped Tuscan kale, in bite sized pieces
2 tbsp extra virgin olive oil
1 red onion, cut into half moons
Sea salt (to taste)
2 carrots, peeled and diced small
3 cloves garlic, minced
1 tsp minced fresh ginger
2 tbsp freshly squeezed lemon juice

Directions

Cover the kale with cold water and set aside. Heat the olive oil in a large, deep sauté pan over medium heat, then add the onion and a pinch of salt and sauté for three minutes.
Decrease the heat too low and cook slowly until the onions are caramelized, about 20 minutes.
Increase the heat to medium, add the carrots, garlic, ginger, and a pinch of salt, and sauté for three to four minutes, until the carrots are tender.
Drain the kale and add it to the pan along with ¼ tsp of salt. Sauté until the greens turn bright green and wilt, about 3 minutes.
Test the greens; You may need to add 1 tbsp of water and continue cooking, covered, until they become just a little more tender.
Drizzle on the lemon juice and stir gently. Serve immediately.

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