Monday, January 16, 2012

Lemon Butter Kale with Red Quinoa

Okay, the weekend is over, time to get back on track and devour some good {GOOD FOR YOU!} food.

And I swear this tastes pretty darn good too, even though it looks a bit, err, earthy crunchy? Don't let looks deceive you! Anything with buttery, lemon goodness is mouth watering in my book!


Kale is one of the best green leafy veggies you can put into your body, and did you know its a form of cabbage? It's power packed with beta carotene, calcium, vitamins C, B6 & K, magnesium, potassium, and iron. And for those of you that aren't too fond of greens, I think kale is one of the better tasting varieties.

And Quinoa. What's not to love? It's gluten free and one of the very few complete protein sources found in plant life - meaning it has a balanced set of the essential amino acids. It is fiber rich and is also high in iron and magnesium. I tend to cook it up at the beginning of the week so that I can eat it cold on top of salads for lunch. Its also great as a rice substitute in stir-fry's, to mix into meatloaf, in your morning oatmeal, the possibilities are endless.

I tested this recipe out on the hubs this weekend. I've always been a lover of both of the above foods, but in the 12 years I have known him I have never seen him ONCE eat one of them without being forced. He'll be the first to admit that kale and Quinoa are two things that aren't on his "favorites" list {mac n cheese, cheese doodles, Coke, salt and vinegar chips - now I'm speaking his language!}. But, for the record - he went back for thirds. :)
So take that honey! I told ya you'd like it!

What you'll need:

2 - 3 cups of raw kale, torn into 3 inch pieces
1/2 stick of butter
1 small lemon (I use Meyer lemons)
1/2 small clove of garlic, finely minced
1 tablespoon of McCormick's Perfect Pinch Salt Free Garlic and Herb Seasoning
1/8 tsp freshly ground black pepper
1/4 to 1/2 tsp sea salt, to taste

1 cup of dry Red (or white) Quinoa, cook per directions on box.

What you need to do:

Place kale in a microwave safe bowl and add 4 tablespoons of water.
Cover with plastic wrap and microwave on high until slightly wilted. 2 to 6 minutes depending on amount.
Drain.
Microwaving helps to maintain some of the nutrients that boiling would pull out of the kale.

In a large wok {frying pan or skillet will work too}heat butter on medium until melted.
Add in sliced garlic and saute until garlic is soft and fragrant - about 4 minutes.
Mix in seasoning, pepper and sea salt and squeeze in juice from half the lemon.


Simmer for 2 minutes stirring constantly.
Taste the mixture - add more lemon juice to taste if needed.
Add in the kale.


Saute over medium heat for about 3 minutes, coating evenly with the lemon butter sauce.


Place the kale and some sauce over the Quinoa and enjoy!

3 comments:

Kim said...

I do love quinoa, but have never had kale. Can't wait to try it!

Lacey said...

Kale and quinoa are two things my husband wouldn't want to eat as well. I haven't tried quinoa yet, but I sure like saying it...keen-wah...keen-wah. :op I'm thinking of picking up a big bag next time we go to Costco.

Lacee Griffith Mommas Like Me Blog said...

Thank you for joining the blog hop missy! And as usual...I'm coming to your house for dinner ;)

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