Kan't Fail Kale......by Joyce Oroz

Don’t bite the hand that feeds you greenery, better known as vegetables. Your Mama pushed them on you, your doctor pushes them and your grocer peddles them. I recently met a new vegetable friend … rather stand-offish, deep green and curly. Turns out—lots of people have run into my friend, kale. In fact, these people have convinced me that I should eat kale for good health. Great. How does one eat Kale? After a bit of experimentation, I came up with a delicious way to prepare this new mineral-packed vegetable. Here is my recipe for Kan’t Fail Kale………makes two servings—double it if you want more.

3 cups leafy kale, chopped
2 cups grated zucchini
1 teaspoon caraway seeds
4 tablespoons grapeseed oil (or olive oil)
1 tablespoon water
Salt to taste

Combine all ingredients in sauce pan, cover and simmer until kale is limp—five to ten minutes.

Kale Basics
In Season: Kale turns sweeter in cold weather, so it's at its best from mid-fall through early spring.
What to Look For: Choose kale with firm, deep-green leaves, avoiding any that are wilted or have yellow spots.
How to Store: Keep kale in the coldest part of your refrigerator, loosely wrapped in a plastic bag. Though it seems like a sturdy vegetable, kale will quickly wilt and turn bitter


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