1/2 pound (2 cups packed) lacinato kale, cut to 1' ribbons
2 tablespoons liquid vegetarian broth
1 teaspoon oil (coconut, olive, or sunflower)
2 medium cloves garlic, minced or pressed
2 to 3 teaspoons tamari, shoyu, or soy sauce
2-3 teaspoons fresh lemon juice
1 teaspoon nutritional yeast powder
1. Place kale, along with the broth, oil, garlic, and two teaspoons of the tamari into a medium-large skillet.
2. Cook over medium-high heat for 5-10 minutes, stirring often.
3. Toss with 2 teaspoons of the lemon juice and the nutritional yeast powder. If desired, add the additional tamari and lemon juice to taste. Enjoy the brilliant flavor and powerful antioxidants!
When children first see this, they often proclaim that they will have nothing to do with it. However, when they finally try it, they invariably scarf it down and ask for seconds! You can feel like a champion eating this, as kale is one of the most immune boosting, energizing, and strengthening vegetables around. It is also ridiculously high in calcium, iron, and vitamins. Admittedly, I belong to the elitist cult that prefers the lacinato variety (also called black kale).
Source of recipe: This is a recipe from my book "Radiant Health, Inner Wealth." I was inspired by all the in-season kale and wanted to make a delicious, immune-boosting recipe with it that kids would also enjoy.