Kale with Pineapple and Cranberries
The tangy-sweet pineapple and tart-sweet cranberries balance the bitter-sweet kale in the most perfect way, not only in flavors and texture but also scientifically.
Studies have shown that a teeny weeny bit of citrus or Vitamin C helps our bodies better absorb the non-heme iron (vs heme iron present in meat, seafood) in leafy greens such as spinach and kale. For example, you can squeeze some lemon over these greens or like what I have done today - toss some thinly shaved pineapple with kale.
And do you know that the hard core of pineapple which we often find hard to chew or bite (then discard), actually contains much of the nutrition present in the pineapple? Preparation tip: If you thinly sliced/shaved the pineapple with its flesh and core, the "fiber" in the core is being further "broken down" somehow, so you will not find it hard and fibrous to chew anymore, so much so that you can enjoy the core with the flesh.
Sauteed Kale with Fresh Pineapple and Dried Cranberry
Ingredients:
4-5 servings of pre-chopped/sliced organic kale
2 cloves garlic, thinly sliced
Pinch of sea salt and pepper
1 handful of thinly shaved pineapple (flesh and core), after removing the skin and "eye" of pineapple
2tbsp dried (sweetened) cranberries
Directions:
Lay half of pineapple on the bottom of bowl. Saute garlic in a little cooking oil, then add kale and lightly saute. Dish out on to bowl with pineapple. Top with more (the remaining) pineapple. Garnish with dried cranberries.
Tag: kale salad
Post a Comment