What is one of the healthiest foods you may not be eating?
Kale moves from garnish to center plate in this anti-inflammatory, alkalizing and low budget healthy gluten-free Kale Puttanesca recipe (with a vegan option), which highlights its flavor and versatility.
I’m not going to lie; I used to think of a kale only as a plate garnish. Hail Merry- I have come a long way. I now eat it every week (see Raw Kale Salad) and my body thanks me. Kale is a cruciferous vegetable and one of the most nutritious anti-inflammatory foods because it packs an alkalizing punch delivering detoxifying, cholesterol-lowering phytochemicals and anti-oxidant nutrients that protect us from cancer. Kale is an excellent source of fiber, vitamin A, C and K, and manganese. It is also a good source of calcium, potassium and B vitamins and all for only 34 calories per raw chopped cup. Feed Your Body Royally! Taste and health can coexist…
Gluten-Free & Vegan: Kale with Puttanesca Sauce
Serves 4 as side dish:
1/4 cup extra-virgin olive oil
4 large garlic cloves, finely chopped
1 15-ounce can fire roasted crushed tomatoes
1/4 cup white wine or broth
1/2 cup Kalamata olives, halved, pitted
1 1/2 tablespoons drained capers
1 teaspoon dried oregano
1/2 teaspoon dried crushed red pepper
1 pound organic kale, center ribs removed, leaves thinly sliced (about 8 cups)
2 tablespoons chopped fresh Italian parsley
Fresh ground pepper and salt
2 tablespoons grated Parmesan cheese or nutritional yeast (vegan)
2 tablespoons chopped toasted pine nuts
- Heat oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add crushed tomatoes, white wine, olives, capers, oregano, and crushed red pepper. Simmer sauce over medium-low heat for 5 minutes.
- Add kale and continue to simmer for 10 minutes or until kale is tender. Season with salt and pepper. Garnish with Parmesan cheese or nutritional yeast and pine nuts. Serve warm.