You may have heard about the fight with Vermont artist, Bo Muller-Moore, who is being sued by the fast-food company Chick-fil-A over his phrase, “Eat More Kale,” which is similar to their slogan, “Eat mor chiken.” (Don’t even get me started on the non-sensical, incorrect grammar of that slogan. Apparently cows wrote it. Seriously.)
I’ll be honest, I’ve seen the Eat More Kale bumper stickers for years and thought it was a band. Anyways, kale is one of those “miracle greens” in my opinion. I always feel healthy after I eat it, although I’ll admit sometimes it can be incredibly bitter. But if you pick that just right bunch, it can be wonderful and sweet.
Sauteed Kale with Garlic
This recipe is one you can substitute any dark green: Swiss Chard, beet greens, even spinach. Even if the greens are looking a bit sad, you can still follow this and they will be tasty. It can be served as a side dish, or if you prefer, mix it with some pasta, mashed potatoes, or even some chicken or other protein. It’s very versatile, so adding it to anything you decide will be delicious!
1 bunch dark leafy green (kale, chard, beet greens), chopped into bite-size pieces
Some good olive oil
3-4 garlic cloves, minced
Crushed red pepper
Squirt of lemon or vinegar
Salt and pepper
In a wide pan, saute the garlic in olive oil. When they are just the hintest of blond, add the greens. It’s helpful if you’ve just washed these, don’t worry about the extra water. This may also take two steps, depending on the size of your bunch of greens. With a spatula or tongs, move the greens around in the pan, until they start to “melt.” Add the rest of the greens, if necessary. Add a little bit of water to the greens, about a quarter cup, cover, and cook at low heat for about ten minutes or so. (You can even leave them longer, if you like. Nothing will go wrong with cooking them even longer, unless you are using spinach, which is more tender and cooks more quickly.) By the time you come back, the large bunch of greens will now be reduced considerably. Add crushed red pepper and/or additional olive oil to taste, if desired, and a squirt or two of lemon juice. Salt, pepper, and serve!
“Food” for Thought
I thought I would share this little tidbit that was published the latest newsletter from my co-op. Despite my love of cooking, it is not beneath me to buy a frozen meal for lunch or the occasional frozen pizza when I’m home alone for dinner (this is one of my indulgences).
These days this is easier said than done, especially when seventeen thousand new products show up in the supermarket each year, all vying for your food dollar. But most of these items don’t deserve to be called food–I call then edible food-like substances. They’re highly processed concoctions designed by food scientists, consisting mostly of ingredients derived from corn and soy that no normal person keeps in the pantry, and they contain chemical additives with which the human body has not been long acquainted. Today, much of the challenge of eating well comes down to choosing real food and avoiding these industrial novelties.
Michael Pollan, Food Rules, An Eater’s Manual
Finally . . .
I wish everyone the happiest of holidays with you and your families!