There is no doubt about it, kale is good for you. Now I love kale greens raw or cooked. I love kale greens in soups, stews, as a side dish, in a salad. Doesn't matter. And, you know the irony of this haute super food? Well, I was eating it regularly as a kid growing in in 'them thar mountains of West Virginia' way back when. That's because I learned the importance and value of real food early on from my hard-working Croatian Mom.
Of course, there weren't 'fast food' places in our little mouth of the holler town. Yes, a few honky tonky bars and grills. Nothing really close to a nice swanky fancy restaurant. Maybe a pizza joint when I got to be a teenager. Oh, yes, we did have a Dairy Queen. Gosh, how we loved that place. Didn't frequent often, but when I did, it was a super treat.
Back to the kale greens, these are so simple and easy to make. Now, you can use other types of greens, mustard, turnip, chard, collards. You might have to cook a green like collards a little longer to tenderize because the leaf is not as tender and fine as the Tuscan kale and curly kale I used in this recipe. But, everything else in this recipe can go for any green. So have at it! Green up your life and make your health a heckuva lot better!
By the way, the day I fixed these kale greens, you know what I made with them? Yet another favorite cheap, albeit really healthy, dish of the mountains. Fried chicken livers! If you're turning up your nose at fried crispy delicious chicken livers, then you've never made mine. And, here's another favorite recipe from my years of growing up in those West Virginia hills! xoxo ~ally
Ingredients
- 2 bunches of kale greens, or greens of your choice
- 1 Tbl. Braggs Nutritional Yeast
- 2 tsp. Kirklands No-Salt Seasoning Mixture
- 1/2 tsp. sea salt
- 1 tsp. pepper
- 1/2 tsp. red chili flakes
- 1 cup chicken broth
- 1/2 cup bacon drippings
- 1/4 cup kosher dill pickle juice, optional
Instructions
Notes
