Recipe: Garlic Parmesan Kale
It’s that time of year when we frequently see messages regarding the importance of eating well to support our health. Though diet trends will inevitably come and go, certain foods always rise to the top of the list in terms of being the most nutrient-dense. Vegetables, especially dark, leafy greens, have stood the test of time as nutritional powerhouses. Spinach has remained a common and versatile choice, while kale has become a staple in gardens and kitchens alike. Whether you enjoy it in a salad, soup, or sauté, we think you’ll find Garlic Parmesan Kale as delicious as it is nutritious.
In the spirit of Summerfield’s values – to add foods vs. subtracting them – we kicked these greens up a notch with the addition of garlic and parmesan. If you are in a season of adjusting your food choices for the betterment of your health, we invite you to focus more on what you want to add and less on what you feel you should reduce. Expand the variety of colorful, whole foods on your balanced plate. The other stuff will likely shift as well, without the standard restriction mindset we hear about in the media.
If this approach sounds too good to be true, we’ve got you. Let one of our dietitians be your teammate on the journey of transforming your health or join us for our signature Reset and Rebalance programs. Let this be the year where your changes become routine and, eventually, a sustainable, healthy lifestyle!
Garlic Parmesan Kale
Serves 4
Ingredients
- 4 quarts water
- 12 oz kale, chopped
- 1 Tbsp olive oil
- 2 cloves garlic, minced (or 4-6 tsp minced garlic from a jar)
- 1/4 tsp chili flakes
- 2 Tbsp parmesan cheese, grated
- 1/2 tsp sea salt plus more, to taste
Instructions
- On the stove, in a medium stock pot over high heat, boil 4 quarts of water. Add the kale and boil for 5 minutes, or until the kale wilts. Drain the kale into a fine-mesh strainer, pressing out all the water with the back of a large spoon or spatula.
- Clean the stock pot and return it to the stove over medium-high heat. Add olive oil, garlic, and chili flakes. Stir constantly for about 1 minute, or until the garlic is fragrant.
- Return drained kale to the stock pot, toss to coat, and cook an additional 3 minutes.
- Remove from heat. Top with parmesan cheese and salt, to taste.
