Saturday, June 21, 2014

Gingered Kale for Breakfast

Breakfast was tasty-licious! 
Gingered Lacinato Kale, Hannah sweet potato, fresh strawberries, multi-grain french toast, applewood-smoked bacon.

  • Veggies and fruit from Mom's Organic Market, all organic.
  • Arnold's multi-grain bread (Wegman's)
  • Wegman's organic uncured applewood-smoked bacon. (Wegman's)
  • The Ginger People organic crystallized ginger. (Mom's Organic Market)

How to prepare the Lacinato Kale

Wash greens. Either cut out thick part of stem, then chop greens or tear leafy greens from the stem. I cooked a bunch of Lacinato Kale, I'm guessing it was about 3 cups chopped.

Chop 6-7 pieces of crystallized ginger.

Pour a little olive oil in a saucepan, just enough to cover the bottom of the pan. Consider the amount of greens you have; this is a light saute, you don't want oily greens. Add greens.

Heat saucepan with greens on medium-low heat.

Add 1 1/2 tablespoons of Balsamic Fig Vinegar (Sapore Artisanal Oils and Vinegars).

Add not quite a 1/4 of water.

Sprinkle with two (2) teaspoons of ground ginger and one (1) teaspoon of garlic powder.

Toss to combine, and stir as greens cook down.

Toss/stir in crystallized ginger.

Continue to saute until liquid is gone, greens are limp but not mushy.

food chick

Eat, drink, be merry and validate for parking (TM)

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