Gimme a Beet…..and some kale too!

golden beets and kaleWent shopping at Whole Foods today and they had so much amazing organic produce! I bought lots of kale, including red kale which has this amazing deep, really dark rich ruby red color. I also bought golden beets – never ate these before but they are just delicious. I saved some kale and beet greens to juice later – (oh and I jumped off the juicing boat – haven’t juiced in over 2 weeks – yikes!)

But I’m back on track and can’t wait to drink my super juice later :).

By the beets, there was a sign hanging up that said to boil them, remove the skin, and then slice them and serve with some goat cheese. Since I’m not eating cheese (which I do miss at times I have to admit) because of my cholesterol experiment, I decide to make the beets and eat them with the kale – that’s a pic of my dinner above, and I have to say it was scrumptious! And of coarse in that pic my dinner is sitting on a charging coaster which you can’t see but I use before I drink or eat practically anything when I’m home – anything to raise the vibe!

Here’s the best kale recipe I’ve made so far. My mom found this recipe in some magazine (and not sure if I ever mentioned it, but my mom is addicted to collecting recipes! At my salon, and many other places I’m sure, I hear her ripping those recipes out…..I just laugh when I hear this and then bust on her later…..but lucky me, I get to copy some of the really good ones and here’s an excellent kale recipe below).

Not sure where this recipe originated or else I’d give credit to that person. If  you are that person, leave a comment so I can give you credit ;).

Kale with Pickled Shallots

Serves 4-6 (side dish)

Gently pickling the shallots mellows them and also adds hints of sweetness and acidity. Tossing them with some earthy, quick-cooked kale makes for a pleasing contrast in flavors.

  • 1/4 cup red-wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • Pinch of sugar
  • 1/4 lb thinly sliced shallots (1 cup)
  • 3/4 cup water
  • 2 lb kale (2 bunches), stems and center ribs discarded

Bring vinegar, oil, sugar, and 1/4 teaspoon salt to a simmer in a small saucepan. Stir in shallots and remove from heat.

Bring water to a simmer in a large pot, then add kale, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, uncovered, stirring, until kale is wilted and crisp-tender and liquid has evaporated, 5-8 minutes. Toss with shallot mixture, then season with salt and pepper.

What ya think? Are you going to give this recipe a shot? Have any other amazing kale recipes to share?



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