My new cookbook, The Vegan ABCs Cookbook, is coming out on June 1st! It’s a fun introduction to 26 all-star ingredients – from A to Z – get it? The ABCs! Each chapter focuses on one ingredient with nutrition info, fun facts, how-tos and answers to your FAQs. I curated the list of ingredients, not just because they are vegan, but because they are awesome. Guess what K is for?
K is for Kale!
I have said it before and I will say it again, I didn’t start out loving kale. But, kale is one of the most nutrient-dense foods on planet Earth. It’s packed with vitamins A, B, C (more than an orange!) and K. It’s high in fiber and low in fat. It also has tons of minerals including calcium, potassium, magnesium and iron. It’s good for heart and brain health, skin and hair health, and eye and bone health. It’s an energy booster and an anti-inflammatory.
So, yes, I have to eat kale and you do too. My new book has lots of recipes that include kale, but this simple preparation is what turned me from a kale hater to a kale lover!
Make this kale and then come back and order my new book, The Vegan ABCs Cookbook, for more delicious recipes!
- 1 tablespoon good olive oil
- 2 cloves garlic, thinly sliced
- Pinch of Aleppo pepper or crushed red pepper flakes, to taste
- 1 bunch Tuscan kale, destemmed and thinly sliced
- Pinch of salt
- Fresh lemon juice
Heat oil in a big cast-iron or nonstick skillet over low heat. Add garlic and Aleppo pepper or crushed red pepper flakes. Sauté for a minute, until the garlic is just golden.
Add the kale, season with salt, and use tongs to toss it around until it’s wilted and tender.
Right before serving, squeeze fresh lemon juice over the top. Enjoy!