Carrot-Kale Sautée Light And Nutritious Side Dish to complement any meal
Kale, a robust leafy green, has been hailed as a superfood for its impressive nutritional profile. Packed with vitamins, minerals, and antioxidants, this cruciferous vegetable is a powerhouse of health benefits that can help fortify the body against disease and promote overall wellness.But beyond its impressive nutrient content, kale also boasts a unique flavor and texture that can elevate any dish it graces. In this article, we’ll explore the wonders of kale and share a recipe for a light and flavorful carrot kale sauté that will tantalize your taste buds and nourish your body. Let’s dive into the world of kale!
Health Benefits Of KaleThe nutrient density of kale is so impressive that it makes this green leafy vegetable a powerful healing food. Kale belongs to the cabbage family together with broccoli, Brussels sprouts, and cauliflower, and, like its relatives, it is high in anti-cancer and detoxifying sulfur-containing compounds. Here is what kale is famous for:
- Kale contains high amounts of beta-carotene, the primary precursor of vitamin A.
- It is loaded with lutein and zeaxanthin, two nutrients protecting our eyes from UV light oxidative stress.
- It is also very high in vitamins K and C.
- Kale has a high mineral content, especially calcium, and has more calcium than cow’s milk. In addition, kale’s calcium is 25% more absorbable than calcium from milk.
- It is high in magnesium, an essential mineral that participates in hundreds of enzymatic reactions participating in relaxing muscles, calming us down, and balancing calcium out to prevent dangerous deposits of calcium in soft tissue.
- Finally, kale is a low-carb vegetable, perfect for people working on restoring metabolic health and blood sugar regulation.
Bunch kale, leaf only
1 carrot, julienned
1 onion, sliced lengthwise
2 Tbsp olive oil
1 inch piece fresh ginger, minced
1-2 tsp freshly squeezed lemon juice
salt and pepper to taste
- Warm the oil over medium heat in a skillet or frying pan and sauté the onions until golden, about 5-10 minutes.
- With the help of a julienne peeler, cut the carrot into long matchsticks and add them to the pan together with ginger. Keep sautéing for 2-3 minutes.
- Remove the soft part of the kale leaves from the stems, slice them, and add to the pan. Sauté for a couple more minutes, sprinkle lemon juice, add salt and pepper, and serve.
Freedom from hunger and cravings until lunch
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