This is my very favorite way to eat kale, and I have received many good reviews from others who have tried it. The recipe come from a little booklet that accompanied my pH testing kit. Although this quick and easy dish makes a great side, I enjoy eating it as my main course. A bowl of miso soup or Carrot-Cauliflower Soup completes the meal perfectly.
Never tried kale before? Not sure what it looks like? Well, here’s a photograph to help you spot it in the grocery store or at your local farmers’ market:
(not my photo)
Kale is overflowing with Vitamins K, A, and C, fiber, and trace minerals. Considering that it’s also an amazing detoxifer–particularly of the liver–kale truly fits the superfood profile. For more information about kale and its heath benefits, go here.
Now, about those aduki beans. Don’t be frightened by them either. They don’t bite. Although you may not be familiar with them, they’re relatively easy to find. Whole Foods carries them, and so does my local HEB. According to Wikipedia, Aduki, Azuki, and Adzuki beans are all the same, so don’t be fooled by alternate spellings.
(not my photo)
Kale with Aduki Beans
2 tablespoons virgin, unrefined coconut oil (or extra virgin olive oil)
1 large leek, white and tender green portions, washed and thinly sliced
1 can (16 oz) aduki beans, rinsed and drained
6 cups sliced kale, stems chopped and reserved separately (see note below for prep tips)
Bragg’s Liquid Aminos
In a large skillet with a lid, saute the leek in the oil over medium to medium-high heat until tender. Add beans and chopped kale stems. Heat through. Add the kale and water and turn the heat up to high. Cover the skillet and steam until the kale is tender, about 2 minutes. Season to taste with Bragg’s and serve.
I often double the kale and leeks in this recipe, while following the original amounts for the other ingredients. Obviously, this results in a higher vegetable-to-beans ratio, which is nice when you want a lighter meal.
To slice kale easily, lay several leaves on top of one another and roll them lengthwise. Then, slice across the roll with a sharp knife. This little technique will significantly reduce your prep time.