SLOW AND LOW COOKED KALE
Making a molehill out of a mountain, under reacting, instead of over reacting, calm instead of histrionic behavior, is how we sail through storms and challenges, how we come out on the other side stronger, wiser, and kinder. Food, like life is a mirror, and a a reflector of our actions, and today’s action will shrink a mountain of kale to molehill of goodness, reminscent of seaweed.
Serves 2
Ingredients
- coconut oil
- 1 bunch kale
- 1/2 onion, sliced
Instructions
- Heat your oil, add the onion, stir it around until just beginning to cook, add the kale, chopped, cover with a lid, and let it reduce down. Then remove the lid, and cook over slow heat, stirring every now and then, until it’s no longer sea-army-teal-green, but instead a dark brooding almost black. At least 30 to 45 minutes. Season with salt and serve hot or room temp. You could as always, season with a splash of vinegar (any), soy (sure) lemon (of course!), if desired.
Photo and Food Styling by Mimi Newman
3.1.07