I’m gettin all healthy on ya today.
I’ve been at the grocery store A LOT lately. Grocery shopping has always been a weekly highlight for me, because obviously I live on the edge. Some people spend Saturday at the mall buying shoes; I spend Saturday at the grocery store buying new kinds of flour and chocolate. I mean, um, vitamins.
In one of my recent grocery trips, I discovered those bags of prewashed, precut kale in the produce section. I know, I’m a little behind the times and mayyyybe a little lazy in that I don’t like to spend one minute washing and cutting those huge kale leaves. But after living abroad for a year with a reduced number of fresh greens available and a thorough cleaning process required for all vegetables, my eyes popped out of my head and my jaw hit the floor when I saw this convenience superfood. They must know me.
Grocery shopping, though.
Something scary is happening to me, and it’s called I never want to go back to the grocery store ever again. Making the drive, zigzagging across the store to get what I need, waiting in line, bagging my stuff, awkwardly speed walking it out to my car because I’m apparently always in a hurry, and repeat that once, sometimes twice, daily for almost three weeks? It makes a person fall out of love quickly.
Good news: there’s only FIVE DAYS left until I am done with my eCookbook and can stop going to the grocery store every day. Let’s celebrate with a sale!
Sign up here to get an email notification with a discount code when the book comes out, you creamy cauliflower sauce lovers, you!
So confession: I actually really like eating this KALE salad, and so does Bjork (!). It makes me feel good and happy and lucky to have the opportunity to eat such healthy food. <– 100% serious. After living in a developing country for a year, I am much more aware that it’s a privilege to have access to nutritious food like this on a regular basis.
And if the choice involves warm olive oil and balsamic sauteed kale, tossed with garlic-butter mushrooms and tender sweet bell peppers and Asiago cheese, with a dusting of sea salt and a sprinkle of black pepper? I say thank you, YES.
This salad is like one million flavors in one, and here’s the funny thing: every time I make it, I add something new. It’s an everything but the kitchen sink kinda salad: fresh basil, or dried cherries, or grilled salmon, or feta, or brown rice, or rosemary garlic sauce leftover from one of my eCookbook recipes. It all just works.
- 2 tablespoons butter
- ¼ cup diced onion
- 1 red pepper, diced
- 1 yellow pepper, diced
- 8 oz. baby portobello mushrooms, sliced
- 4 cups kale
- 1 teaspoon garlic, minced
- 1 tablespoon balsamic vinegar
- ¼ cup Asiago cheese
- salt and pepper to taste
- In a large skillet over medium heat, melt one tablespoon of butter. Add the onions and peppers; saute for several minutes until softened. Add the mushrooms and one tablespoon butter; saute for several minutes until browned.
- Add the kale, garlic, and balsamic vinegar. Saute until the kale is deep green but not yet wilted. Remove from heat and serve topped with Asiago or Parmesan cheese. Season with salt and pepper to taste.
Eat kale and be happy, and someone please sign me up for Coborns Delivers.
(…Actually, for real, does anyone use a grocery delivery service?)
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