For more reasons that just sharing our names, kale is my number one. Top of my food chain. Mom, you named me after a vegetable and you wonder why I want to be a dietitian.
Why does this once-thought-of hamburger adornment have growing real estate in supermarkets? Because this steroidal lettuce so humbly stuffs itself with the human body’s favorite biology.
The ruffage and its ruffles of nutrient riches has manifested an unmatched kale kingdom governed by vitamins, proteins, minerals and most notably—more calcium per calorie than dairy foods.
I’m talking about nutrient density, and kale is the cream of the crop. Nutrient density—a per capita concept—rates food on a nutrient- and fiber-per calorie ratio. With a score of 100, green leafy vegetables set the standard for which other foods are scored.
In our house, kale’s been promoted from side salad-status to the crown crop. And we’ve had to start growing our own kale kingdom to keep up with demand for this recipe…
Huckleberry Thinn’s Portobello Kale Sauté in Peanut Sauce with Coconut Rice
step 1: start coconut rice
2 cup brown rice
1 cup coconut cream
3 cup water
¼ cup dried shredded unsweetened coconut
add 3 cups of water to your favorite rice-cooking pot > add 1 cup coconut cream (Thai Kitchen or Whole Foods brand) > add 2 cups brown rice > bring to boil, then cover and simmer until rice has absorbed the liquid > fluff rice with fork and add ¼ cup unsweetened shredded coconut > form a rice bed on a plate.
step 2: portobello sauté
4 large portobello mushrooms
4 garlic cloves
1 tablespoon grated ginger
Soy sauce to taste
thinly slice 4 portobello mushrooms > add a chunk of coconut oil to a hot cast iron skillet > chop 4 garlic cloves and 1 tablespoon fresh ginger and add to portobella gills before sautéing > sauté portobellas until toasty brown, but keep mushroom integrity * see note below.
step 3: peanut sauce and kale sauté
1 tablespoon sesame oil
2 tablespoons grated ginger
2 garlic cloves, chopped
1/2 cup no-shit added creamy peanut butter
½ cup water
1 tablespoon Siracha or like red chili sauce
Splash of rice vinegar
Honey to taste
heat 1 tablespoon sesame oil in a deep stock pot > add 2 tablespoons grated ginger and 2 cloves of chopped garlic > cook until they express steam, then add ½ cup water > stir to create a ginger, garlic paste > add ½ cup peanut butter and mix into ginger garlic paste > add a splash of rice vinegar > make it spicy with Siracha > make it sweet with honey.
strip 2 bunches of washed kale leaves from stem and add leaf ribbons to the peanut sauce > coat kale evenly and continue to heat until kale cooks through slightly > add kale sauté to bed of rice > top with bella steaks, jalapeño slices, peanuts and cilantro.
… err .. well, you know what I mean.
Mushrooms are a delicacy. Because they are delicate, they need to be cooked perfectly to preserve their dignity. Sound sauteing theory says you should crank up the heat, extend the cooking time and leave breathing room in the skillet to avoid rubbery soupiness. Mushrooms don’t begin to brown until their water has been steamed off. If you overcrowd your pan, it will flood with funky fungi water waste. Too dry and it will fry. The trick: once the mushrooms relieve their water from high heat, lower the heat and finish sauteing.