Our garden this summer has really taken off! I am so blessed to have married a man who loves to grow things for me, because I have the brownest thumb ever! I am pretty sure this has to be the most KALE we have ever grown. I am super excited that I get to go outside every morning and pick my very own kale for my smoothies. We also give a lot of it away because there is no way we could store it all. Some friends have given me some really great ideas like blending the kale up and storing it in ice-cube trays for smoothies and soups.
In order to make sure that I am eating kale and veggies from the garden as much as possible, I really make sure to make my meal plan around what is growing. I love that RJ, loves kale (well blended in smoothies) because between the two of us we have put a little dent in it. 🙂 This week I will be making green monsters everyday, kale salads, kale chips, kale pesto, kale and white bean soup, kale omelets, and kale egg casserole.
I started the KALE KICK OFF with a yummy Kale and Quinoa Stir-Fry that I literally had everything already on hand for. I took Spicy Kale and Coconut Stir Fry from Cookie and Cake and mixed it up a bit. It was so simple and tasted amazing the only thing I regretted was not making more!
- 2 tbsp. Coconut Oil
- 2 Eggs (beaten with a dash of salt)
- 2 cloves Garlic large (pressed or minced)
- ½ Onion
- 1 bunch kale medium (ribs removed and leaves finely shredded)
- ¼ tsp. Fine Grain Sea Salt
- 2 c. Cooked Quinoa
- 2 tsp. Reduced-Sodium Tamari or Soy Sauce
- 1 Lime (halved)
- Fresh Cilantro (for garnish)
- 1. c. Vegetables such as bell pepper, carrot, or Brussel sprouts (thinly sliced)
- 2 tsp. Chili Garlic Sauce or Sriracha
- Red Pepper Flakes (for garnish)
- Heat a large (12-in. or wider) wok, cast iron skillet, or non-stick frying pan over medium-high heat. Once the pan is hot enough that a drop of water sizzles on contact, add 1 tsp. of oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set. Take the eggs out and put aside for a moment.
- Add one tbsp. of oil to the pan and add the garlic, onions, and optional additional vegetables. Cook while stirring for 30 seconds or longer, until fragrant or until the vegetables are tender. Add the kale and ¼ tsp. salt. Continue to cook, stirring frequently, until the kale is wilted and tender, which will just take a couple of minutes. Transfer the contents of the pan to the bowl of eggs.
- Add the remaining two tsp. of oil to the pan. Add the quinoa to the pan and cook, stirring occasionally, until the quinoa is hot (approx. 3 minutes).
- Pour the contents of the bowl back into the pan. Add 2 tsp. of tamari (or soy sauce) and hot sauce (chili garlic sauce or sriracha). Stir to combine, then transfer the contents to serving plates or back to the bowl. Squeeze the juice of ½ of a lime over the dish. Garnish with a sprinkling of torn cilantro leaves and wedges of lime, with jars of chili garlic sauce, sriracha, and/or red pepper flakes on the side.
I can’t wait to share more recipes with you soon!
Question: What is your favorite thing to make with kale?