At first I was annoyed by this characteristic too, my friend. But I still wanted to eat it, because I knew it was good for my body (as it aids in detox, has loads of Vitamin A, C, and K, and one serving at just 36 calories contains 20% of the RDA of dietary fiber), yet I felt like I straight up did not have enough time to sit down and eat it. I tried an alternate route, and tossed some kale in a blender with other fruits, veggies, and almond milk. The drink took care of my chewing dilemma, but for some reason it only appeased my hunger temporarily, and I was not satisfied from just one smoothie. Drinking my food left me feeling disconnected from my meal, and I yearned for something more. “So, what,” you’re thinking, “First you complain about the chewing, but you’re not happy with drinking kale, either? What’s the deal!”
Well since then I’ve changed my thinking about kale. I was recently eating my Kale Stir-Fry, and realized something. As I was enjoying my bowl of veggies, I thought, “Wow, this is nice.” How often do we take the time to A. Sit down and eat at a table, or B. Think about the food we are eating, and nothing else? Eating kale forced me to sit down, pick up my fork, and mindfully chew my food. There is something about the chewing of steamed, cooked, and especially raw food that is so satisfying and grounding, that I’ve actually come to appreciate kale’s texture. It reminds me that I should be taking this time to nurture my body, because I totally deserve it.
So, in tribute to this realization, I am sharing my newly named Go Slow Kale Stir-fry recipe with you. Because you, my friend, deserve it.
Go Slow Kale Stir-Fry
Serves 2
1 bunch, or about 6-7 leaves kale
1.5 tablespoons sesame oil
2 cloves crushed garlic
1.5 teaspoons paprika
1/2 cup slice red onion
1/4 cups leeks (or more onion of any kind)
5 sliced buttons mushrooms
3/4 cup snap peas
2 tablespoons soy sauce, to taste
1 teaspoon peanut butter
splash soy creamer
salt & pepper to taste
Heat the oil in a large skillet over medium heat. Add the chopped garlic, both onions, and paprika to the oil. Cook and occasionally stir, about 5 minutes or until the red onions are nearly transparent. Add the sliced mushroom, and cook another 5 minutes, or until the mushrooms are cooked to your liking. Add the kale, soy sauce, and 1-2 tablespoons water. When the kale begins to darken after a few minutes, add the snap peas (we want these to stay crunchy!) If the mixture looks too dry, add another tablespoons of water. When the veggies look done, yet still bright and colorful (3-4 more minutes) add the peanut butter and soy creamer and let the sauce thicken for a minute. When most of the water has evaporated and the vegetables look coated, add some salt and pepper and you’re done!
Cook time: roughly 20 minutes
- Nom. Nom.
- Couldn't wait to slow down and eat this (:
