Kale Tower with Roasted Potato

Kale is yet another dark leafy green vegetable from the cabbage family. It’s rich in minerals and good for liver detoxification.

2 cups (500 ml) kale
2 Tbsp (30 ml) extra-virgin olive oil
1 Tbsp (15 ml) butter
2 cloves garlic, minced
1/4 cup (60 ml) onion, chopped
1 tsp (5 ml) fresh ginger, minced
2 large Yukon gold potatoes, cut in wedges
1 tsp (5 ml) fresh rosemary, chopped
Herbamare, to taste

Toss potato with one tablespoon (15 ml) of oil and rosemary; season with Herbamare. Broil in the oven for 15 minutes or until golden brown.

In the meantime, blanch kale in a pot of boiling salted water for four to five minutes. Drain and rinse under cold water. In a pan, saut?arlic, onion and ginger in remaining oil and butter until translucent. Add kale and saut?or two to three minutes. Place kale onto plates and serve with the potato. Serves two.

Source: alive #221, March 2001