Bone Broth-Wilted Kale

February 17, 2016

Kale is one of those foods that I've always felt a bit guilty about. Rich in vitamin K, vitamin A, iron, calcium, an anti-inflammatory and a high-fiber, low calorie food? That should be something that I'm happy to get behind! 

 

But, truthfully, I have just never really loved kale. Even when it's well-prepared, I find it fibrous and bitter. While I love a good kale chip as much as the next Portlander, I can't help but feel that I shouldn't only eat my veggies when they are presented to me in 'chip' form. There had to be a way to get me to eat this nutritious green without trickery.

 

Even though kale isn't my favorite, I still gamely purchase it every once in a while, trying to make myself like it. The other day there was some sitting in my vegetable drawer, untouched, and I was stumped as to what to do with it for dinner. I also had some bone broth sitting in the fridge and figured that combining them certainly couldn't hurt.

 

Well, it worked. This bone broth-wilted kale is my new favorite. I've been using it as a side dish with all my meals. It is so fast and so delicious. The other morning I started to make breakfast with another vegetable side and my partner looked at me, concerned, and asked, "Don't we have any more of that yummy kale?" (We did not -- we'd eaten it all!)

 

Even if you're not a kale fiend, try this version. I have a feeling that you'll enjoy it.

 

 

 

 

Prep time: 5 min

Cook time: 5 min

Serves: 2

 

Ingredients:

 

1/2 bunch kale, destemmed and coarsley chopped

1/8 C bone broth

1 tsp fresh-squeezed lemon juice

1/4 tsp himalayan sea salt

 

1) Heat the bone broth, lemon juice, and sea salt in a medium-sized pan until the salt barely starts to dissolve and the liquid starts to steam slightly.

 

2) Add the kale, stirring it around to try to coat it all evenly with the liquid.

 

3) Cover the pan and let sit for 3-5 minutes. When you remove the cover, the kale should be bright green and the liquid should have mostly been absorbed.

 

4) Serve warm with your favorite meal!

 

 

 

 

 

 

 

 

Andrea Lane i​s a licensed acupuncturist, herbalist, and certified Pilates instructor in Portland, Oregon. Her practice particularly focuses on treating allergies, autoimmune disease, and women's health. She is passionate about maintaining good health through a whole-food diet, mindful movement, and meditation. When she is not practicing, she loves to cook, listen to podcasts, read her way out from under the small mountain of books she's accumulated, and cater to her cat's every whim.

 

 

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