Steamed kale takes a mere five minutes to cook and is a blank-slate side practically begging to be dressed up with whatever flavors you’re craving. Our current fix: a splash of fish sauce, lime juice, and a sprinkle of red pepper flakes for an Asian-inspired twist.
Fill a large soup pot with about an inch of water. Place the vegetable steamer on the bottom of the soup pot, spreading the metal leaves wide. Rip the kale leaves into bite-sized pieces, placing them in the steamer. Cover, and steam kale over high heat for about four minutes, or until the leaves have turned bright green and appear wilted. Taste one of the top leaves to ensure that the kale is steamed thoroughly. Keep the cover off of the kale as you serve to prevent the kale from over-steaming. Otherwise, you’ll end up with sludgy, sulfuric-tasting kale that is not the vibrant, steamy kale you’ve hoped for.
Steaming kale naturally draws out its saltiness, so there’s no need to season the leaves. It also takes out that unsavory bitterness that is so often associated with the vegetable.
For more information on specific programs to address your blood pressure, contact Dan Prater, ND on 219.613.1161 or via email.
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