And we’re back! I have a new recipe for you this week, and it checks all the boxes: It’s healthy, vegan, affordable, and actually tastes good. Credit for the recipe 100% goes to my best friend’s dad, who is truly one of the best cooks I know.
Okay, but kale? It’s a trend right now, and usually I do not like it. It’s bitter, tough, and I don’t feel like the flavor is worth the health. Except in this recipe. I promise it’s worth a try. It also features quinoa, which is considered a “complete” protein that still gives you some fiber and carbs to fill you up.
This is just a side dish — which is why it’s pictured with rice and a lemon chicken recipe that I have not improved enough to share yet haha — but it’s a grown-up dish that will provide nutrients without tasting like disappointment.
- 1 large bunch of kale (6-8 stems)
- 1/4 cup rainbow or tri-color quinoa
- 5-8 cloves garlic, crushed
- olive oil
- 1/2 lemon
- salt & pepper to taste
(You’ll note that there are two kinds of kale here — I prefer the leafy green one to the left, which I got at a farmer’s market, but I needed a little extra and the one to the right was what the store had for organic whole stems. Also the quinoa is that little measuring cup because I buy it in bulk cotton bags, which don’t photograph so well!)
- Put dry quinoa into small pot with 1/2 cup water (ratio is always 2 parts water to 1 part quinoa). Bring to a boil, then remove from heat and cover until it’s absorbed all the water. Pro tip: This is also how to cook most white rice on the stovetop.
- Wash and pat kale dry. I strongly encourage buying organic if you can afford it, because leafy greens like to hang onto pesticides. If that isn’t in the budget, wash thoroughly in warm water.
- De-stem kale, then tear or cut into small pieces. I find this is easiest to do by carefully running a knife along the line between the stem and leaf of each piece of kale, but whatever works for you. As far as final size, just think bite size.
- Pour a few tablespoons of oil into a large pan (a wok works best), add in crushed garlic, and heat until shimmery. NOTE: Keep a careful eye on this, and when it’s shimmery it’s done. If the garlic browns too much you’ll have to start over (I might have done that a couple times in the past).
- Stir in kale, and cook until dark and wilted. You’ll want to stir regularly during this process.
- Remove from heat, and add juice of 1/2 lemon.
- Mix in quinoa.
- Serve and enjoy!
Cost about $7, makes 3 large or 4 small servings.
This was my third time making this recipe, and I’ve almost got it down pat. Here are two of the keys: not cooking the garlic too much, and cooking the kale enough. Burned garlic is a travesty. Shimmery, and stop. Cooking the kale, as well as adding the acid from the lemon, is what breaks down the bitterness in the kale. And of course, if you’re wary of the veggie taste, you can always add more garlic or lemon!
It doesn’t make a ton, but it’s plenty for a few people for dinner or for a few days of meal prep. It’s also so healthy without leaving you hungry in like an hour. You can also sub some of the kale for baby spinach, just add it in later since it cooks faster.
P.S. Sorry the pic is real chicken-focused — I thought I’d be sharing both recipes but it’s just not ready yet. It at least shows a nice pairing for this killer side dish 😉