The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Rebecca Katz with Mat Edelson (Celestial Arts, 2009).
- 4 cups stemmed and chopped curly kale, in bite-size pieces
- 2 Tbsp extra-virgin olive oil
- 1 red onion, cut into half moons
- Sea salt
- 2 carrots, peeled and diced small
- 3 cloves garlic, minced
- 1 tsp minced fresh ginger
- 2 Tbsp freshly squeezed lemon juice
- Cover kale with cold water and set aside.
- Heat olive oil in a large, deep saute pan over medium-high heat. Add onion and pinch of salt and saute for 3 minutes. Decrease heat to low and cook slowly until onions are caramelized, about 20 minutes.
- Increase heat to medium. Add carrots, garlic, ginger, and a pinch of salt. Saute for 3 to 4 minutes, until carrots are tender. Drain kale and add to pan along with a scant 1/4 teaspoon of salt.
- Saute until greens turn bright green and wilt, about 3 minutes. Test greens; you may need to add 1 tablespoon of water. Continue cooking, covered, until they become just a little more tender, 2 to 3 minutes.
- Drizzle on lemon juice and stir gently. Serve immediately.
The longer the lemon juice sits on the greens, the more the greens will lose their beautiful color. Wait to add the lemon juice until just before serving. If you can’t find curly kale at the market, any kale will do. Or substitute spinach, Swiss chard, collard greens, mustard greens, or any other leafy green.
Per serving: 120 Calories; 7.6 g Total fat (1.1 sat, 5 g mono); 14 g Carbohydrates; 3 g Protein; 3 g Fiber; 125 mg Sodium