Monday, August 22, 2011

Creamed Kale

I used to eat the same thing for breakfast every day: A big bowl of Amaranth Porridge. But lately I have been mixing it up, and often find that I crave protein (egg!) in the morning. I also have noticed that I feel energized when I get my green fix in before noon. For a long time I would make a Green Smoothie with spirulina, banana, flax, ginger, almond milk and a handful of kale. But with my new found love for a poached (or fried) egg, as well as my overflow of Red Russian Kale from the garden, I have created a new breakfast of champions involving "creamed" kale, egg and somedays even a slice of multi-grain bread. Yum. 

Kale falls into the cruciferous vegetable category, which are touted for their numerous health benefits. Extremely high in vitamins K, A and C, as well as manganese, fiber and iron, it is a nutrition powerhouse. Lately, kale has been most prized for it's anti-cancer properties due to to its incredible antioxidant content and anti-inflammatory abilities. Although it can be consumed raw, its nutrients are easier to digest and assimilate if lightly steamed or blanched, as in the recipe below. I love it for it's chlorophyll rich leaves, that seem to give me an extra lift whenever I need it most. 

The wild card in this recipe might be the umeboshi plum paste for most of you. Don't worry, it is completely optional. However, if you are feeling adventurous, spring for a jar at your local health food store and I guarantee it will last you a good year at least. Umeboshi plums are a traditional Japanese ingredient used to strengthen and boost the immune system while detoxify the body with their extreme alkalinity. Try adding a teaspoon of this tangy condiment to your next batch of hummus, salad dressing or veggie burger dough. 

This dish can be made days in advance and stored in the fridge for an easy weekday breakfast. Oil a cast-iron pan lightly with some coconut oil, add a few spoonfuls of creamed kale, crack your egg on the side and you are in business. Doesn't get much heartier than that (in the lightest way possible). 

Creamed Kale

1 large bunch kale
1 tbs. red miso
1 tsp. umeboshi plum paste (optional)
¼ cup nutritional yeast
¼ cup soymilk
1-2 garlic cloves
a pinch nutmeg

Remove stems and blanch kale in a large pot of boiling water for 2 minutes. Drain, rinse, and squeeze dry.  Transfer to food processor or high powered blender with the remaining ingredients. Blend until well pureed. Wonderful served with eggs and toast.

Relax. Eat Well.

1 comment:

  1. Wow, that sounds so good! I never know what to do with kale and especially not using butter or milk, I will have to try this.