Eating in season: Kale with Pumpkin Seeds
The super food kale is in season in fall and should be in your weekly veggie rotation. Learn how to prepare it with toasted pumpkin seeds for an easy side.
Mon, Oct 10, 2011 at 12:54 PM
Kale with Pumpkin Seeds
- 1/2 teaspoon salt
- 1/8 teaspoon salt
- 1 pound kale leaves, coarsely chopped
- 1 tablespoon canola oil
- 2 teaspoons rice vinegar
- 1 tablespoon toasted pumpkin seeds
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
In a pot, combine 1/2 teaspoon salt and kale in enough water to cover. Let stand for 30 minutes. Drain the kale, leaving any water clinging to leaves.
In the same pot over medium-high heat, warm the oil. Add the kale and cook, tossing occasionally, for about 5 minutes, or until wilted. Add the vinegar and the remaining 1/8 teaspoon salt. Toss.
Serve sprinkled with the seeds. Pass additional vinegar at the table.
Yields 4 servings.
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