Kale and Quinoa

Posted on August 3, 2011. Filed under: Uncategorized |

I’ve been eating kale all summer. Three little seeds produced a massive amount of garden-bounty. It seemed like every time I clipped it, twice as much would grow back. I’m glad–kale is delicious and it’s mighty good for you. However, it’s been rather hot in Pittsburgh, and the kale is starting to bolt. I decided I should do something a little creative with the kale that was left, and the following recipe is the result. It’s good stuff. I planted a new batch of kale for autumn harvest, but for the next month or so I might to have to live kale-free. Sad times.

Add:
1/2 Cup Quinoa*
1 Cup Water
Boil, covered, for 15-20 minutes.

Meanwhile, wash and cut into strips:
3/4 Pound Kale

Boil the kale for 3 minutes.
Immediately plunge into ice water.
After kale cools, drain thoroughly.

Add, to a medium-hot pan:
2 Tablespoons Olive Oil
3 Cloves Garlic, minced

Saute for 1 minute and add prepared kale.

Cook 1 minute, and add:
1/2 Cup Mirin
1/4 Cup Balsamic Vinegar

Cook 1 minute, add prepared quinoa, and cook 1 more minute.

*I used a combination of red and white quinoa, because I like the contrast of texture and color.

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2 Responses to “Kale and Quinoa”

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What is mirin??

Mirin is a sweet rice wine. You can find it in the Asian food section of the grocery store.


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