Eating for Better Movement- The Spicy Dinosaur aka Garlic Kale

Yesterday I mentioned in a CHPT Facebook post that Paul and I enjoy going to the Farmers’ Market on the weekends. It’s a great way to get some exercise, support local farmers, and purchase healthy foods.

During yesterday’s trip to the Corner Market, I procured some lacinato kale from Faucette Farm. Lacinato is a variety of kale often used in Italian cuisine. In fact, it is sometimes referred to as Tuscan kale. Another of its aliases is dinosaur kale.

So, here’s a really easy, fun, and yummy recipe I like to call the Spicy Dinosaur. Every ingredient has health promoting properties, for example:

• The kale (1 bunch) is high in fiber and is filled with vitamins, folate, and magnesium. Cooked kale offers more iron per ounce than beef.
• The olive oil (1 tablespoon) contains nutrients such as oleic acid that can fight inflammation.
• The garlic (2 cloves) can help regulate blood pressure and blood sugar levels.
• The cayenne pepper (to taste) can improve poor circulation and contains antioxidants such as vitamins C, B6, and E.
• It only takes 10 minutes to prep this dish and another 10 minutes to cook it.

First, soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.

Mince the garlic and sprinkle with cayenne pepper.

Heat olive oil in a large skillet over medium heat; cook and stir the garlic mixture until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.

Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.