Like most of the world, one of my new year’s resolutions ‘habits to add’ is to eat healthier. Not that I have a bad diet, but having just reached a milestone birthday ***ahem, old lady status, ahem***, I am even more vigilant about what goes into my body. Food just seems to want to pack all its belongings and settle in for an extended stay, nahmeen? If you’re gonna have company camping out in your temple, it might as well be good company, right?
So I decided, you know what I need more of in my life? K-A-L-E. Yes, the green leafy stuff. The superfood that’s even more super than spinach, which I luurve. I never ate much kale (or collards for that matter) growing up, so it was a bit foreign to me. I recently designed a label for a good friend of mine who makes and sells these amazing spicy Kale Chips to local health food stores in her area. She sent me a sample, which of course I loved, and that inspired me to incorporate it into more meals. Be warned, there is more K-A-L-E in the future guys…
And so here it is, a recipe concoction I came up with. Unlike baking which is more of a precision experiment, cooking is more forgiving. With the exception of the rice, the proportions given are more of an approximation, so, add (remove) everything to your taste.
Ingredients:
2 Cups Jasmine Rice, cooked. *And by this, I mean two raw cups cooked, not 2 cups of cooked.*
3 eggs, scrambled and fried
2 carrots, sliced/diced
6 cups raw washed chopped kale *this is an approximation, remember, personal taste*
4 green onions, sliced
1 small white onion, sliced
2 garlic cloves, minced
3-4 Tbsps. Sweet Soy Sauce (or to your taste)
1Tbsp. Low Sodium Soy Sauce (or to your taste)
The kale and carrots, READY!
Onions and Garlic, SET!
All sauteed and ready to GO! (I could eat this by itself, yum yum)
Method:
1. Cook the Jasmine rice according to package directions. (I don’t add salt, and I do 2C rice to 4C water. Your mileage may vary)
2. While the rice cooks, chop and prep your veggies.
3. Fry the eggs and set aside.
4. Saute the white onions and garlic for until the onions wilt and look slightly translucent. Add the carrots and Kale and saute until the kale wilts and shrinks a little, like the picture above. Season with the low-sodium soy sauce.
5. Add the rice and stir fry, combining everything together. Season with the Sweet soy sauce.
6. Toss in the fried eggs and green onions, and voila!
AfroMartha 
I could sooo do this! Thanks for giving me another recipe to put on my list. BTW, love your other online space. Gotta remember this when I finally get my .com status. lol #keepingitinthefamily
THanks for checking out my other site. I look forword to #keepingitinthefamily lol
Now this might just work for the kids! I’ll have to find out if we have kale here, although I guess I could substitue with silverbeet?
Hi Robyn, I looked up silverbeet, and apparently it’s what we here in America know as Swiss Chard, and yes, it should work just fine. Another veggie that the kids would be familiar with is ‘Efo’. I never knew what the english name was, but the texture is similar. Ask your Hubby if he knows the english name, and if you find out please let me know.
Love this! How simple, nutritious and perfectly easy! We’re going to feature this on our Facebook page and link here so people can see how you made it. If you wish, come LIKE us on Facebook for more recipes and tips on greens like kale, chard, beet, mustard, turnip, collard, escarole, dandelion and other healthy green leafies. https://www.facebook.com/Cut.n.Clean.Greens
–Your friendly Southern California farmers at Cut `n Clean Greens
https://www.facebook.com/Cut.n.Clean.Greens
thank you so much! feel free to link up, and I will be sure to ‘like’
This site is like a cloarsosm, except I don’t hate it. lol