eat your dark leafy greens
I had told my physician that I worried about getting enough calcium because I am lactose intolerant. She asked what I normally eat and I gave her a rundown of a typical week. She told me that dark leafy greens were a good source of calcium and that some asian cultures have shown to have better calcium intake in their diets because they ate foods high in a vitamin I have since forgotten which helps calcium absorption. All I remember is that, yes, I eat plenty of that too.
I picked up some lovely organic kale the other day at Whole Foods Paycheck. Growing up, I remembered seeing kale as a garnish. One curly sprig with some pathetic half-dried cherry tomato or orange slice on the side… My mom was a wonder with vegetables. She not only cooked a ton of them, but she cooked them so they retained a brilliant healthy color, great flavor, excellent texture, and were totally nutritious. Boiling To Death was not an option in her kitchen.
fresh kale
I like to sauté my kale in a little vegetable oil. It’s like a thicker cousin of spinach and cooks down to a fraction of the raw volume. I usually sauté spinach with garlic and a little salt, but I tend to prefer my kale with just a touch of salt. The flavor is subtle, but delicious and it doesn’t leave a gritty film on your teeth like spinach does. Of course, you have to chew on it longer because it is tougher. I like to pretend that I am a manatee munching on seaweed when I eat kale…
it’s good for you and it tastes great too
I served that alongside some angel hair pasta with mushroom, zucchini, and italian sausage tomato sauce. I love me some vegetables.
