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QUICK-GRILLED PEACOCK KALE AND BABY BOK CHOY

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.

Scale

Ingredients

Instructions

  1. In large bowl add kale and bok choy.
  2. 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.
  3. Dust veggies with salt and pepper.
  4. On a medium-high heat grill, grill veggies for a hot minute. Remove, plate and serve immediately.