This Kale recipe spotlights a highly nutritious vegetable often added to salads and soups for some additional flavor. Kale is rich in iron, calcium, vitamin C and vitamin K. Kale also is a potent anti-oxidant and powerful anti-inflammatory. The Japanese often drink kale juice as a popular dietary supplement.   

1 1/2 pounds kale (de-ribbed & chopped)

salt & black pepper to taste

3 tablespoons olive oil

1/4 pound bacon or pancetta (chopped)

1 cup heavy cream

2 garlic cloves (mashed and chopped)

1/8 teaspoon nutmeg (grated)

1/2 cup breadcrumbs
 

1/2 cup fresh grated parmesan cheese

1. Boil the Kale in water induced with salt for about 6 minutes, drain and then dry.

2. Preheat your broiler with the rack 2nd shelf down. Cook the bacon or pancetta in olive oil until crisp.

3. Add cream, garlic, nutmeg, salt, and pepper and simmer for about 7-8 minutes until the sauce is reduced to about 1/2 to 2/3 of a cup.

4. Toss dry kale into the sauce and coat evenly.

5. In a small bowl toss the breadcrumbs and olive oil; and then combine with the cheese.

6. Sprinkle breadcrumb mixture over top of greens. Boil for 5 minutes and serve!

Recipe courtesy of Earthfare, The Healthy Supermarket. 

Photo courtesy of countryliving.com.

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