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Cover the kale with cold water and set aside.
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Heat the olive oil in a large, deep saute pan over medium-high heat, then add the onion and a pinch of salt and saute for 3 minutes.
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Decrease the heat to low and cook slowly until the onions are caramelized, about 20 minutes.
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Increase the heat to medium, add the carrots, garlic, ginger, and a pinch of salt and saute for 3 to 4 minutes, until the carrots are tender.
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Drain the kale and add it to the pan along with a scant 1/4 teaspoon of salt.
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Saute until the greens turn bright green and wilt, about 3 minutes.
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Test the greens, you may need to add 1 tablespoon of water and continue cooking, covered, until they become just a little more tender, 2 to 3 minutes.
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Drizzle on the lemon juice and stir gently.
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Serve immediately.
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The longer the lemon just sits on the greens, the more the greens will lose their beautiful color.
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Wait to add the lemon juice until just before serving.
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No curly kale at the market?
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No worries!
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Any kale will do, or substitute spinach, Swiss chard, collard greens, mustard greens, or any other leafy green.
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Store in a covered container in the refrigerator for 3 days.
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(per serving)
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Calories: 120
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Total Fat: 7.6g (1.1g saturated, 5g monounsaturated)
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Carbohydrates: 14g
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Protein: 3g
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Fiber: 3g
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Sodium: 125mg
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Oncology nurse Theresa Koetters says shes noticed that while some people in her treatment center claim not to like vegetables, asking a few direct questions often makes them realize that this just isnt true.
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Koetters recalls a man who just wrinkled up his nose at the idea of eating veggies: So I said what about peas and corn and beans and broccoli and kale and beets and squash, and .
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I went down a whole list and he said, Oh yeah, I like that, and that, and that.
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I said, Okay, now youve got five vegetables that you can start adding a couple of times a day, or every other dayanything is going to be more than what youre doing now.
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We talked about baby steps and incremental improvements.
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One small pea pod for a man, one giant leap into the produce aisle.
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