Kale is a great source of vitamins K, A, and C, fiber and Omega-3 fatty acids, and contains disease fighting flavonoids with antioxidant and anti-inflammatory effects. I incorporate kale into my recipes as often as I can. There are great varieties out there including Russian purple and Tuscan kale. A kale bowl is my quick go-to weekday meal. I usually wilt the kale and balance it with citrus juice, green or brown rice and a variety of seasonal vegetables.
I recently discovered an exotic green Jade Pearl rice from Lotus Foods. It’s an organically grown short grain rice infused with wild bamboo extract from the forests of Changde, China. Bamboo extract is a rich source of chlorophyll and is an up-and-coming superfood. When cooked, this rice produces the aroma of a bamboo forest and has subtle vanilla overtones. Combined with kale, cherry tomatoes, turkey and oranges it is a light and healthy meal that’s very fast and easy to make.
Kale Bowl Recipe – serves 2
1 cup cooked Jade Pearl green or brown rice
2 Tbsp Extra Virgin olive oil
1 bunch of Kale, washed, de-stemmed and torn into bite-sized pieces
Kosher salt and ground black pepper to taste
1 orange, juiced
1 orange, sliced or supreme
1 cup cherry tomatoes, halved
1 cup lean turkey breast meat, cubed
Cook rice according to package instructions. Using a 4.5-quart Le Creuset Dutch oven or similar pot heat the olive oil. Add kale and orange juice. Season with salt and pepper. Steam on low heat with lid closed for 3-5 minutes. Mix in rice and turkey. Add tomatoes and sliced oranges. Drizzle with more olive oil, if desired.