Warning. Turn back if offended by the use of some parmesanÂ cheese as a way to make green things taste better.
Read more about how dairy fits into a paleo-friendly lifestyle here:
The CrossFit Journal posted a supposedly “kid-friendly” recipe for steamed kale.Â Here ya go:Â http://journal.crossfit.com/2013/04/kidscookingkale.tpl.
You can just scroll to around 4:20 and watch the young lady on the right. She doesn’t say anything about what she thinks, she lets her face do all the talking. Poor thing. I couldn’t help but giggle. I don’t think she’ll be asking for seconds.
Maybe this recipe isn’t kid-friendly either. I didn’t feed it any, so I don’t really know. But as someone who will only eat vegetables when they’re drowning in bacon fat or aÂ derivativeÂ there of, and as someone who’s really just a child trapped inside a 28 year old’s body, it gets my stamp of approval.
- 1 large bag of pre-cut kale (some stores sell this in 1 lb packages, some in 12 ounce, doesn’t really matter)
- couple tablespoons of extra virgin olive oil
- juice of 1 lemon
- couple handfuls of pre-gratedÂ parmesanÂ cheese (feta works well too)
- couple pinches of red pepper flakes
- salt, to taste
Pick through the bag of kale; removing any stem pieces and tearing any large leaves into tiny, moreÂ manageableÂ pieces. Place the torn leaves in a large bowl.
Drizzle in a bit of olive oil–just enough to get all the leaves coated (doesn’t take much). Use your hands to massage the oil into the leaves. Once you notice the kale’s volumeÂ diminishÂ by about a third, you’re done. Now add in the lemon juice, salt, red pepper flakes and parm. Toss to combine. Taste and adjust however you’d like.
Pop in the fridge to chill and serve cold.