So after preschool today I was invited to a farm by one of the moms. Yes, a farm with chickens and lots of fresh eggs and vegetables, but it was in a residential neighborhood-an urban farm in the heart of Encinitas-Coral Tree Farms-definitely a hidden oasis. They are only open on Saturdays to the public, but today I was able to get some fresh organic veggies picked right from the field.
Seeing all the fresh greens inspired me to go green for dinner. And the fact that I’ve been indulging a bit too much these past few weeks didn’t hurt either. So I thought I would share my favorite Kale recipe and a chef’s secret to the perfect roasted broccoli.
1 teaspoon vegetable oil
1 garlic clove
1/2 chopped onion
1 bunch kale-cleaned and chopped
Dash of sesame oil
Dash of soy sauce or Bragg’s Amino Acids
A Wok works best, but other pans work as well. Start with a little oil and sautee garlic and onion until slightly carmelized. Add chopped kale and then season with sesame oil and soy sauce. Stir-fry for a few minutes until Kale is cooked, but still green and fresh.
Super simple and fast. I love this recipe because it gives Kale a little twist. Stir-frying brings out the natural sweetness of the Kale and so do the carmelized onions.
I was at a dinner with a private chef this weekend and everyone was raving about the broccoli. It was perfectly crunchy and flavorful. We asked her. “What’s the secret. This is so good!” She said, ” 400 degrees for 10-15 minutes. What? That’s it- amazing!
For my kids I usually steam it. For me I usually stir-fry it, but I never thought about baking it.
Secret: Toss with olive oil, salt and pepper. Roast 400 degrees for 10-15 minutes.
That’s it. The broccoli should be slightly browned on a few edges, but still green and crunchy.