Steamed Kale Recipe
- Nursing mothers and busy fathers
- 2 adult servings
- gluten free
Leafy greens, rich in vitamin A, chlorophyll, and calcium, are an excellent food for nursing mothers. Magnesium is also present in kale, and the calcium is more easily absorbed than calcium in dairy products. Because kale is a cruciferous vegetable, make sure that it is cooked thoroughly to avoid gas and reduced iodine levels. Kale grows in very cold weather and is also abundant in local farmers’ markets during spring and fall.
You Will Need
- 2 cups kale, cut into ½-inch pieces
- ½ cup water
- 1⁄8 teaspoon sea salt
- Place kale and water into a skillet.
- Bring to a boil and add sea salt.
- Cook for 5 to 10 minutes, or until tender. Kale should retain a bright green color.
- If liquid remains, drink separately, or add to soup or beans for extra flavor and nutrition.
- In addition to the traditional curly variety, kale is now available in several different types. Substitute collards, mustard greens, or turnip greens, or use a mix of greens.