It's that time of year again when everyone is making resolutions to get skinny, be more positive, eat more vegetables.... you know the drill. Suddenly every store has its active wear on sale (I know this because Old Navy totally got me with this one) and daily emails with healthy recipes are flooding my inbox. I'd like to say that this is annoyingly expected and trivial, but truly, any dose of health inspiration is good for the world.
I'm not always the most healthy person. I totally had fried avocado tacos (and a margarita) for dinner last night, but I aim for balance. I'd be miserable if all I ate was raw food. I'd also be miserable if all I ate was junk.
The key for me is keeping things fun, usually spicy, and filling. This warm african kale salad is the pinnacle of that. I also love that it's hot. Who's trying to eat a cold salad in January? Not me.
This recipe is full of simple ingredients, every single one of them good for you. I know the combination of flavors might seem off-putting (or totally rad?), but this dish is amazing. After one bite, I thought I was going to eat the whole thing, but it's so filling that it actually lasted me a few meals. If you're already a kale lover, you will LOVE this recipe. If you aren't, well... you're gonna love it, too.
1 large bunch kale, torn into pieces
1 small onion, roughly chopped
3 cloves garlic, minced
1 jalapeno, chopped
2 tablespoons fresh ginger, grated
1 (28oz) can diced tomatoes
3/4 cup unsweetened peanut butter
pinch of salt
2 tablespoons olive oil
Boil kale until tender. In the meantime, sautee onion and garlic in olive oil. Once onions are translucent, add jalapeno and cook until softened. Add ginger, tomatoes, peanut butter and salt and stir until combined and smooth. Turn heat down to simmer and cook for an additional 4-5 minutes, stirring occasionally to avoid burning. Once kale is done, drain and add to sauce mixture. Toss ingredients together and serve.