Me & green vegetables, we’re like a match made in heaven but I entirely understand some people don’t find them so tantalising on the tastebuds. As the weather turns colder however even I yearn for something more comforting than a simple steamed green (although these still feature heavily in my diet due to their sheer ease & speed of preparation! In addition to the nutritional benefits of course).
This recipe seems to have won over even the least enthusiastic of leaf loathers & requires all of a few minutes of casually chopping & chucking into a pan before some good old ignoring for 20-25 minutes whilst you go about your other important business.
Some may say by cooking the kale you lose all of it’s nutritional value but this is not the case.
Certain components such as Vitamin C will be decreased due to the cooking but this is true of any method as it is unstable when heated. However the other wonderfully nourishing aspects including Vitamins A & K, plus the minerals Manganese & Copper, in addition to plenty of fibre are all still present. This is then bolstered by the award winning amounts of the antioxidants Lycopene from the cooked tomatoes & Quercetin from the onions.
So all in all I’d say we’re on to a winner here, especially if it get’s those spinach sceptics eating their greens 😀