In Honor of “National Kale Day”

Did you know today is National Kale Day?

According to the founders of this celebration:

“National Kale Day celebrates kale’s incredible health benefits, highlights kale’s culinary versatility, and promotes eating, growing and sharing kale throughout America. National Kale day is the first Wednesday in October and is an annual celebration.”

We love kale at the global veg house and agree that it’s not just nutrient dense, it’s very versatile as well.

Here is an extremely healthy and tasty kale recipe that we enjoy.

Baby Kale with Lentils and Coconut

Ingredients:

1 teaspoon coconut oil

1/2 teaspoon mustard seeds

1 teaspoon cumin seeds

5 oz of fresh baby kale, washed well

1/4 cup red lentils

2 tablespoons yellow split peas

2 tablespoons unsweetened dried coconut

1 teaspoon coriander powder

1 teaspoon cumin powder

1/2 teaspoon turmeric

1/4 teaspoon cayenne pepper (adjust according to your spice tolerance)

Salt to taste (start with 1/2 teaspoon)

Method:

Heat the coconut oil in a large pot.

Add a 1/2 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. When the mustard seeds start popping add in the kale.

Give it a quick stir.

Add in all the remaining ingredients, except for salt.

Add 3 cups of water and stir well.  When the mixture comes to a boil, lower the temperature and cover. Cook for about 30 minutes. Check every 10 minutes or so. If it looks like it is drying out, then add more water as necessary.

Once the lentils are soft, add salt to taste.

This dish works well by itself or with rice.