Wednesday, January 15, 2014

Kale Garlic Superfood Stir-Fry

"Let food be thy medicine and medicine be thy food." - Hippocrates

Okay, I'll admit it. I'm totally sucked into the kale trend. It's a powerhouse of nutrients (calcium, iron, vitamin A, vitamin C), helps prevent cancer according to the Stanford Cancer Institute, and it tastes pretty darn good. I'm making all sorts of recipes with kale lately, and this is one of my favorites. Enjoy!

2 tablespoons olive oil
4 cloves garlic, minced
7 cups baby kale
½ yellow onion, chopped to your preference
2 zucchini
1 yellow squash
2 tablespoons gluten-free chicken broth*
2 tablespoons grated parmesan cheese

Salt and pepper to taste


Step 1: In a large (and I mean large to fit all that good kale!) skillet, warm olive oil on low heat. Add garlic and stir for 1 minute.

Step 2: Increase heat to low/medium and add onions to the skillet. Cook for 5 minutes. Add sliced zucchini and yellow squash to the skillet. Continue to cook for 8-12 minutes.

Step 3: When your current stir-fry is almost completely cooked, add gluten-free chicken broth. Turn the heat up to medium. Slowly stir in kale, making sure it gets covered in that garlicy goodness. Cook for 1-5 minutes, depending on how well-done you like your kale. I like mine fully cooked, but you get more nutrition out of the kale if you leave it kind of crunchy!

Step 4: Sprinkle parmesan cheese over the stir fry and cook for 1 more minute. Add salt and pepper to taste. 

Serves 4.

*substitute vegetable broth or water to keep it vegetarian