Move Over Hash Browns - Kale Is Here

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MOVE OVER HASHBROWNS!


I love my potatoes, that's for sure. But I have been on a real health kick lately, not so much by choice this time as of necessity, and the name of the game is chelation. Long story, but I can say briefly that one of the VIP's in this game is brain-healthy glutathione, and this dish is packed with it. Kale, garlic, onions, walnuts, and over-easy eggs.

I started out by sauteeing the garlic. I usually do this in two stages, adding more garlic when the first little bit is just about done, so that I end up with some of it a little bit crispy, which gives it a totally different flavor. Yum.

Then I add the finely chopped red onion. Of course, white onion would do as well. And then, lots of finely chopped fresh kale. It's important to start with more than you think you need because it will shrink as it wilts. Right towards the end, I add some finely chopped walnuts and stir those in, with a sprinkling of chopped walnuts on top as well.

I then top with two perfectly cooked over easy eggs, with the yolks nice and soft while the whites are cooked through. Yes, this is attainable. Just fry your eggs on a lower temperature and be patient. If you see and here the edges of the whites crackling as you put the egg in the pan, you have the pan too hot and the outside of the whites will be done long before the insides.

Well, I had my doubts about this, but it was indeed amazing, and I have eaten it every day for the past three days. Mmmm.

A Kale Salad

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Kale is a powerfully beneficial food nutrient - full of vitamins A and C, with plenty of calcium and iron as well. But most people don't care to just eat a bunch of kale - I know I don't! I often add kale to fresh vegetable juices or salads.





I make this salad from napa cabbage, baby kale, red and yellow peppers, a little onion, a little garlic, and some apricot kernels. Just run the veggies through the food processor until choppy, and the garlic until fine. Normally, I would top with some dried cherries or cranberries (they're not raw, but add a nice sweetness), but I didn't have any on hand when I made this.

I used to put a little oil and vinegar on my chopped up salads, but I have found that if I just toss them with enough sea salt to give a good flavor and stick the covered bowl in the fridge, the natural juices of the veggies will permeate the salad and give it just the right amount of moisture.

Next, believe it or not, I used some of my kale salad to top a pizza! I made a little sauce of blended young coconut, sea salt, and garlic, spread it all over my crust and just threw on some of the kale salad. (Had I thought this out in advance, I would have topped the pizza before adding the apricot kernels, but it was all okay.) Added some grated parmesan and shredded mozarella, and it was really good! I think it would have been even better with a little Swiss cheese, but, anyway, it really hit the spot.