Sesame Kale Stir-fry


Scanning my fridge today for a quick post-workout lunch, I found some leftover shrimp from last night’s pasta dish, and the kale remaining after I made Becca’s Cranberry-Almond Kale on Sunday. I liked what we had going here…(plenty of protein from the shrimp & some fiber from the kale–the two major things your bod craves after a workout–plus iron & tons of vitamins A & C.) …basics, check; now I just needed to accessorize. In came the reduced-sodium soy sauce (a classic with a modern twist,) the sesame seeds (for a nod to asian style,) a shaved carrot (slim lines are always chic,) and of course, a little Siracha hot sauce to turn heads. Start this off with a little garlic & olive oil–the underpinnings of any good meal–and you’ve got one stylin’ stirfry.

Ingredients (serves one as a meal or 2 as a side or snack):
1 small bunch or 1/2 a large bunch kale
1 medium carrot, peeled
1 TBSP sesame seeds (if you don’t have ’em, don’t fret; this stir-fry’s still delish sans seeds)
1 tsp soy sauce
1 tsp olive oil
1-2 cloves garlic, minced
all the Siracha hot sauce you can handle
a handful of frozen, pre-cooked shrimp, thawed, OR 1 veggie burger pattie or 1 cup tofu, diced (you can also leave the protein out and just make this a side for a meal)
…if you want to make this a heartier meal, try adding a little brown rice!

1. Wash kale & tear into bite-sized pieces. Heat garlic in olive oil in a large non-stick pan. If you’re using uncooked tofu, sautee it now.
2. When garlic become barely brown, throw in the kale. Let it start to wilt, then shave the carrot over the kale leaves & mix in.
3. If you’re using pre-cooked shrimp, add ’em now; they only take about 1 minute to warm through. Sprinkle in sesame seeds, soy sauce and hot sauce, and stir everything around reeeeal good. Enjoy!

Becca’s Cranberry Almond Kale


My boyfriend’s sister, Becca, is a long-time vegetarian with great intuition when it comes to cooking. She also knows a lot about nutrition. I tried this kale recipe she sent me today and it was absolutely fabulous. Becca says: “This is a good recipe for veggies because kale is high in iron. Iron needs vitamin C for absorption–hence the cranberries. Almonds add a little protein kick without the saturated fat.” A little iron, a little vitamin C, a little protein–giiiirl, could you be any more fabulous? Please.

UPDATE: New photo by Chip Joffe-Halpern, who added some fresh mozz to increase protein, calcium and deliciousness! Thanks, Chip!

Ingredients (makes 2 big sides):
1 small, or 1/2 large bunch kale (about 4 cups)
1/4 cup slivered almonds, toasted
1/4 cup dried cranberries
1-1/2 tsp olive oil
2 cloves garlic, minced
salt & pepper to taste

1. Preheat oven to 350 degrees. Wash the kale and tear it into bite-size pieces. 
2. Spread the almonds onto a baking sheet and pop it into the oven (they only need to be in there for a couple minutes, until they start to become brown & aromatic.) Mince the garlic and toss it into a pan with the olive oil and cranberries. Stir the mix ’round until the garlic juuuust starts to brown. 
3. Add the kale, mixing all the ingredients around together. Toss the almonds in. When the kale looks nice and wilty, you’re ready to eat! 

Healthy Girl says: I didn’t have an orange on hand, but citrus and dark leafy greens are best of friends, as are cranberry & orange. Try squeezing an orange slice over the kale and let me know how it turns out!