Sunday Vegan: Kale Yeah!

I planted a few baby kale plants in my garden about a month ago. Since it was my first time planting kale, I had no idea what to expect. After a few weeks of care, they grew and were ready for harvesting.

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Kale is considered one of the most nutrient dense foods on the planet, which is why I always have some in my vegan kitchen. This low-calorie plant is rich in potassium, magnesium, calcium and protein. Kale is also loaded with powerful antioxidants, vitamins and minerals, can help lower cholesterol and may possibly prevent heart disease.

Kale grows great in cooler climates and should still provide big leaves through the beginning of winter. When harvesting, it’s generally a good idea to wait until the plant is full of leaves about the size of you hand. You can snap the individual leaves off, but leave the leaves in the center to support the kale so it can grow in more leaves for a later harvest. Wash thoroughly before using. For more info on planting and harvesting kale, click HERE.

I plan on making lots with my Kale throughout the Summer and Fall.  This is something I made today which was super easy, delicious, protein rich and light in calories.  Enjoy!

Sautéed Kale with Garlic and Lentils

  • Fresh Kale (about 4 cups or more)
  • 1 head of garlic, peeled and diced (I love garlic)
  • 1 package of Trader Joe’s Steamed Lentils
  • 1 tbsp olive oil
  • salt & pepper to taste

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Start by removing the kale leaves from the stems. I prefer to sauté the large leaves rather than chop them but it’s up to you.

Heat olive oil in pan or wok, add garlic and sauté for about a minute (don’t let it burn).

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Add Kale and immediately lower heat to medium. Cook Kale for about another minute until it is nicely coated with oil, then add lentils.

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Sautee until lentils are heated through. Season with salt and pepper.

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