Until a year ago, I don’t think I ever tasted kale, which was fine with me because the thought of eating it grossed me out. That changed after my husband’s health prompted us to adopt a plant-based diet, a diet where we were supposed to give up meat and dairy and dramatically increase our consumption of veggies, especially dark leafy green ones like kale.
For the first few months of our new diet, I got away without making kale. I liked spinach, so that was my go-to dark leafy green. But I knew it was important to eat a variety of greens, so one day I broke down and bought some kale. The kale dish I made, however; didn’t turn out well and I thought I was through with the stuff.
A month or so after this, however; my husband ordered the Sesame Kale Macro Bowl at Native Foods. He loved the dish so much that he talked me into tasting it. To my surprise, I loved it too! Encouraged by this, I took another stab at cooking kale, but it was another failure.
I later learned at a cooking class I took at Life Alive, that my problem with kale was that I wasn’t stripping it. Once I learned this secret, my kale dishes turned out great. Click here for a video on how to strip kale.
In fact I made the tastiest Kale Stew for dinner tonight from a recipe I found on The Perks of Having Cancer! The only thing I did to alter the recipe was to omit the oil. On the diet I follow, I don’t use extracted oil. If you’re curious about why, see step 6 in 7 Simple Steps to Superior Health.
You may be thinking to yourself, how do you saute vegetables without oil? That’s a great question, one I asked myself when I first started this diet. The answer is, you can saute vegetables in water, stock or wine just fine. Not convinced? Click here.
So that’s my story and I’m sticking to it (eating kale – that is!).
Photo courtesy of Muranaka Farm.