QUICK-GRILLED PEACOCK KALE AND BABY BOK CHOY
September 4, 2016
Typically found at farmer’s markets, this type of kale has a crunchier and hardier texture than the typical green and leafy variety of kale seen in the US. Here we’ve rubbed it down with a little sesame oil, seasoned it with salt and pepper, then threw it on a grill with some bok choy for a hot minute. As you can see, it develops those crispy little parts around the edges, leaving the inner portions softer and full of flavor.
You can also throw peacock kale into a smoothie for a sweeter application, like this recipe. Kale is the single most nutrient dense plant food in the world, with high quantities of Vitamin A, C and K. It also contains cartenoids and more than 45 different flavonoids, which serve to provide antioxidants, anti-inflammatory benefits, as well as cancer preventive compounds.
- Yield: 4 1x
- 1/2 bunch Peacock Kale, washed and rinsed
- 12–14 baby bok choy bunches. rinsed and cleaned
- 1 T sesame oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- In large bowl add kale and bok choy.
- Take oil and pour into palm of hand over the bowl. loosely rub hands together and massage vegetables to slightly coat with thin layer of oil/flavoring.
- Dust veggies with salt and pepper.
- On a medium-high heat grill, grill veggies for a hot minute. Remove, plate and serve immediately.
Farmers markets have the best selection of greens. Using the methods above with the light massage of oil onto pretty much any kind of green and then a quick grill adds dimensions of flavor without the BS of lots of added fats.