I resisted kale when I heard it was a super food. I grimaced when my raw-food, vegan, hippy brother served it in our salads. And sometimes salad was all we ate. I murmured under my breath – oh, for the fleshpots of Pharaoh.
It was slowly, and timidly that I experimented with this leafy veriditas. Now below is what we do, nearly every week. And I actually rejoiced yesterday when my organic gardening partner told me that we could count on fresh kale ALL winter long, coming from his cold frames.
Here’s what and how.
I cup dry cannellini or cranberry beans. Soak them overnight. I put in ½ tsp of baking soda. It freshens them, helps them hold color and in the end, I think it makes them more digestible. Of course you don’t want those nasty salty canned beans. Do it this way. It takes no time at all, because they’ll cook while you drink your morning brew and brush your hair or teeth, or whatever you’ve got.
Thus, in the morning drain and rinse the beans, add to a medium pot and cover with water to 1 ½ inches above the beans. Add two or three bay leaves and ½ teaspoon of salt. Bring to a high boil, turn down the heat to medium low and cover. Cook for 90 minutes, tops. Don’t cook until they mush. Cranberry beans cook more quickly, so watch that.
An hour before supper, dice 2 ounces of duck bacon (my favorite treat these days) or diced ham, or just a couple ounces of any leftover meat. If you’re a veggie, Just forget that last bit. Heat two tablespoons of olive oil (or three if no bacon) to sautee a diced sweet onion. Add this to the bean pot. Season with some chopped garlic and/or ground coriander if you please.
Wash and chop a big handful of kale. If you’ve got other greens, don’t hesitate to add – mustard or beet greens are especially nice additions. Cook 15 minutes until well done. Adjust seasoning.
We eat it like a hearty soup. You can doll it up with some grated parmesan or asiago. You might flesh it out with fresh bread and olives or cheese.
It is delicious, inexpensive, healthy and it will keep you regular!
Bread for the Journey, Blog Post by Bob Towner.
Guru Dev often said, ” Of the many gifts we receive from the practice of reiki none is greater than the gift of community.” When we come together to practice reiki we share not only physical space but mental emotional space as well. We are present with each other in mind and body to support, encourage, and be compassionate with self and others just as we are. In the support of sangha we begin to see new possibilities in ourselves for growth.
The Global Mala is this Sunday September 20th.