KALE STIR FRY A: OK AB: OK B: OK O: OK

  • Kale
    		• A: HB AB: HB B: HB O: HB
  • Some Onion (any non-green)
    		• A: HB AB: N B: N O: HB
  • Garlic
    		• A: HB AB: HB B: N O: HB
  • Olive Oil
    		• A: HB AB: HB B: HB O: HB
  • Pepper (Cayenne) (opt)
    		• A: A AB: A B: HB O: HB
  • Turmeric
    		• A: N AB: N B: N O: HB
  • Dulse
    		• A: N AB: N B: N O: HB
  • or Kelp (opt)
    		• A: N AB: N B: N O: HB
  • Parsley
    		• A: N AB: HB B: HB O: HB
  • Garlic powder
    		• A: HB AB: HB B: N O: HB
  • Salt
    		• A: N AB: N B: N O: N
  • Pink Pepper (Peppercorn) (opt)
    		• A: A AB: A B: N O: N
  • Cumin (opt)
    		• A: N AB: N B: N O: N
    Cook the onions and garlic in olive oil (garlic olive oil) and when almost transparent, add cut up kale. Cook the greens about 10 minutes I think. Til they are bright in color and not overly wilted.

    I add spices from the HB rack. Cayeene, turmeric, dulse or kelp, parsley, and some more garlic, salt - whatever - pink peppercorn. I put in some cumin once, that added a bit of a zing.

    But mostly it's just a LOT of onion and garlic.

    Purple onion is my current favorite.

    Submitted by: O egroup Archives

    Copyright 2000 by ER4YT Recipe Project