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Kale Greens (vegetable)

July 1, 2020 By Sue Hennessy Leave a Comment

Kale Greens (vegetable)

Cooked and raw kale

Serves: 4

Ingredients:  About 6 medium kale leaves (about 3 cups packed); 1/4 Tsp. each: onion, garlic and turmeric powder; salt and pepper to taste; 1 Tbsp. canola oil.

Take  kale leaves, wash them under the running water, pat dry and strip them off the stems into about 1-1/2-inch pieces.  Save the stems for the soup or broth.  Bring about 2 cups of water to a boil in a large cast iron pan.  Add the torn leaves and boil for 1 minute, turning them over.  Drain out the water, sprinkle onion, garlic and turmeric powder, little salt and pepper, sprinkle 1 Tbsp. canola oil, cover and simmer on medium heat for 10 minutes or until kale is wilted.  Stir well and serve.

Tips:  Green leafy vegetables are good for the body and brain.  Kale has a substance called flavonol.  According to experts Flavonoid intake can boost your brain and slow down the cell decay.

 

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