Recipe by Always Cooking Up Something
"Zing up some healthy kale with kiwi, ginger, garlic and lots of black pepper for a great veggie side dish."
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minced fresh ginger
freshly ground black pepper
kiwis, peeled and coarsely chopped
fresh oregano leaves
lacinato (dinosaur) kale, washed and sliced thin
blanched slivered almonds
Pleasantly surprised! Turned out very tasty. I didn't have fresh oregano on hand so used Sage and Savory dried Greek oregano. Slice almonds (not blanched) worked fine. The garlic browned up very quickly so watch that closely. Next time I will use 3-4 kiwis (I think mine were small). I also used 2 tsp ginger rather than 1 tsp because I love ginger. This recipe was my low calorie side to tomato-red pepper soup and it was perfect.
Yummy! I love the flavor combo of these powerhouse foods together. The only thing I did different was to use KerryGold grass fed butter instead of coconut oil because I was out. The tanginess of the kiwi really complimented the ginger and garlic. This one is a winner.
wow, this was surprising. I really didn't think it would be good at all but I'm glad I tried it because I never would have thought of this combo and it's awesome! a nice alternative to the standard vinegar and soy sauce style of preparing kale. I could also see this working well with citrus like grapefruit instead of kiwi. lots of potential here.
This recipe looked so interesting I just had to try it. I doubled the ingredients (for four servings) and made it as written except for using curly kale and substituted 1 tbsp dried oregano for the fresh. Sorry, but nobody in my family including myself cared for it. The oregano was especially overpowering, and the kiwi tasted like very sour lemon. If I ever make this again I think I'd cut the oregano way down and use only half (or less) of the kiwi called for.
* Percent Daily Values are based on a 2,000 calorie diet.
Kale with Kiwi
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 89
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