My adventures on the kale diet continue. I'm shaking things up today with purple kale, which happens to be really pretty. Look, folks, they don't call it "ornamental" kale for nothin'. Also, the leaves are a bit firmer and "meatier" than plain green kale. Check it out:
So this recipe is pretty similar to the first one I posted for kale in chili coconut broth, with a few East Asian-inspired twists. What do you expect from a diet that focusses on five ingredients? Anyway, this meal is extremely flavorful, highly delicious, and nutrient dense.
Purple Kale with Shitake Mushrooms, Ginger and Wasabi Radishes
1 bunch purple kale
8 - 10 shitake mushroom caps
1/4 vegetable broth
1/8 cup canned tomato sauce
1 cup canned black beans
1 tbsp coconut oil
1 tbsp crushed garlic
1 tsp powdered ginger
fresh red radishes - as many as your heart desires
A bit of wasabi paste
Heat the veggie broth, tomato sauce, coconut oil, crushed garlic and powdered ginger all together in your pan. Stir together to blend. Tear up the kale leaves and drop those in. Stir them up and get them coated in broth so they'll steam. Tear up the shitake mushroom caps and drop those in, along with the black beans. Cook until everything is tender and hot, about 5 - 7 minutes. Put your lovely kale mixture in your bowl. Garnish with your red radishes. Dab each radish with a bit of wasabi paste. Like you're making little radish sushis.
Voila! Eat while feeling very virtuous. Best when served with grapefruit juice.
Calories: About 350
image: [Randy son of Robert]