Warm Kale Salad
Jane DayJane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
Simple. Warm. Comfort food.
Kale
Onion
Garlic
Bragg’s Liquid Aminos Liquid Aminos are one of my favorite ingredients for vegetable sautees and for many soups, both for the taste and for the health benefits. Adequate Amino Acids help vitamins and minerals to do what they are designed to do for us. According to Bragg, their Liquid Aminos contains these essential Amino Acids: Arginine * Aspartic * Lysine * Glutamic * Serine * Threonine * Alanine * Glycine * Proline * Isoleucine * Methionine * Valine * Phenylalanine * Tyrosine * Leucine.
- 1 large bunch green kale chop in 1-2 inch pieces horizontally across stem, including stem
- 1 yellow onion sliced
- 1 tablespoon Sesame oil
- 1/4 cup Bragg's liquid aminos Buy on Amazon
- 5 cloves garlic crushed
- 1/4 cup rice vinegar
- 1/4 bouillon cube addition to original asian sauce
- Sautéed onion in 1/4 c Jane's Asian Sauce (Bragg's Liquid Aminos, sesame oil, rice vinegar, crushed garlic) and 1/4 Not Chicken Bouillon cube until onion is translucent, maybe 5 min. Add kale and drizzle a couple more tablespoons sauce. Stir for about a minute until kale just barely softens and is warm. You may have some sauce left over. Serve.
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