I'm starting the day with a glass of juiced veg: dark, rich, delicious, clean. Well, it's sometimes not delicious, as in when I put too much kale in the blend. A little raw kale goes a long way in a smoothie. But slightly cooked? Amazing. I had this for a late breakfast today, and it was a wonderful change from frittatas and omelets.
It's funny how cooking goes. Sometimes you just look at an ingredient and know instinctively what would mesh well with the flavors. This morning, it was green olives, unfortunately not pitted, but so, so good. A little olive oil, salt and pepper, and thin slices of lemon rounded it out.
~ kale with green olives and lemon slices ~
about 3 cups torn, packed kale ( I usually throw in some of the stems because they're so full of kale-flavor)
about 3/4 cup water
10 large green olives, pitted or not
4 thin slices lemon
2 T. olive oil ( I used extra-virgin)
salt and fresh pepper
Add all to a heavy bottomed pot and bring to a simmer.
Cook gently, covered, for ten minutes.
Enjoy alone or with a nice poached egg on top.