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Kale
w/ Sauteed
Apples & Cranberry
Vinaigrette
In
wok or large skillet, heat 1 tbsp oil over med-high heat. Add
one third of the sliced apples, one third of the shallots and
cook, stirring often, until softened and lightly brown (about
5 minutes). Stir in one of the kale. Season with 1/2 tsp. each
of salt & pepper. Add 1/3c. broth and cook, stirring occasionally
until kale is tender (3-4 minutes). Transfer to large serving
bowl. Repeat twice, until all ingredients (except vinaigrette)
are used. Once all kale is cooked, toss with vinaigrette. Serve
hot.
Makes 8 servings.
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Ingredients
1 tablespoon ghee* or
olive oil
3 apples, quartered, cored and thinly sliced crosswise
5 medium shallots, minced
3 bunches kale, stemmed, rinsed well & cut into 2 inch
pieces
1 1/2 tsp salt
1 1/2 tsp cracked black pepper
1c. veg borth or water
1 1/2c. cranberry vinaigrette
Vinaigrette
1 1/2c. fresh or reconstituted dried
cranberries
1 c. apple cider
1/3 c. pure maple syrup
1/3 c. olive oil
1 tbsp. dijon mustard
1 1/2 tsp. cider vinegar
1 tsp. salt
1/2 tsp. cracked black pepper
Blend
all ingredients in
blender until smooth.
Ghee
is Indian clarified butter. Ghee is available in most Indian
specialty stores as well as many organic/health food type
stores and markets. It is ideal for cooking because it does
not burn unless heated to excess and can be kept indefinitely
without refrigeration as long as it is covered and stored
in a cool, dry location. In Aryurveda, ghee is believed to
be a healing food, promotive of memory and intelligence and
also the base for herbal ointments to treat burns, skin rashes.
Ghee is considered good for all doshas (body types)however,
Kapha types are warned not to overdo it.
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