The Christmas trees are put away! The wreaths are all taken down! No more Christmas music, champagne or cookies! At least let’s hope so…well all except the champagne part 😉
After all that indulging, partying and baking (except me – I’m not a baker) it always feels good to kinda detox. I’m not a dieter, but I do like to keep a good balance in the food I eat – and that’s pretty easy for me because there’s not many things I don’t like to eat.
As part of the ingredient challenge this week including Nutritionella, And Love It Too! and Marci Gilbert using kale, I came up with a healthy dish that’s packed with fiber and protein, low in fat, but screams comfort food. Especially if you like lemon, this is just a big ol’ bowl of yum.
Lemony Kale with Raisins and Pecans Over Grits
1 bunch Kale, washed, dried and coarsely chopped
1 lemon, juiced
1/4 cup raisins
1/4 cup chopped pecans
1/2 cup cornmeal or grits
1/4 cup shredded parmesan
2 1/2 cups chicken broth, divided
In a large saute pan over medium heat, drizzle about a tbsp of olive oil and add pecans. Stir around for a few minutes until they just start to brown and you start to smell them.
Remove from heat and set aside. Add 1/2 cup chicken broth to the pan and turn the heat up to medium-high. Add the kale, and cook until almost completely wilted, turning with tongs to cook evenly.
While the kale is cooking, add 2 cups of chicken broth and the cornmeal to a sauce pan on high. When it just starts to boil, cover and turn the heat down to low. Simmer, stirring occasionally until thickened, about 5-8 minutes. ← Watch it though, this cooks fast and can scald very easily. Remove from heat, then stir in the parmesan. Salt and pepper to taste.
To the kale add the raisins, nuts and lemon juice. Toss with tongs, and simmer until all liquid is absorbed – about 10-15 minutes.
Ladle some grits in a serving bowl, and top off with the kale mixture.
Now go see what the other challengers made with kale and be sure to let us know what you think-