August 2, 2012

What Doesn't Kale You (Makes You Stronger)

As a Southerner, I've found it pretty impossible to become the stereotypical vegan who does shots of wheatgrass juice and chews on celery stalks all day. (Thank God.)

I mean, a girl's gotta have some pancakes and buttery biscuits. Which is precisely why I haven't been doing the, uh, best job of eating healthy this summer despite the fact that I, uh, have about a bajillion weddings/events that I need to be looking smokin' hot for. When I have to choose between weight loss and another chip full of guacamole, the guac wins. Hands down.

My body is obviously fighting back. Because it wants some kale. 

Maybe it's because I had a yummy side of braised kale while enjoying the vegan breakfast at Urban Pl8 in Atlanta last weekend, and maybe it's because my body is being deprived of vital nutrients. Who knows.

Shannon enjoying her vegan breakfast...but especially the kale.

All I know is that I woke up yesterday and wanted kale. I wanted kale smoothies and kale chips and braised kale and kale cupcakes and.....ok that last one was a lie.

But I'm trying to do this thing where I "listen to my body" and all that (just not when it whispers "Go more margarita won't hurt you") so I went out and bought me some kale.

And by "some", I mean the cashier looked at me in wonder and said "What in the world are you going to do with THIS much kale?"

Good question.

As it turns out, my first order of business was to create a mountain-like structure on the countertop to rival Everest:

Please note the height in comparison to the wineglass

Then I tossed it (in batches due the extremely high volume) with garlic and white beans and made myself a little dinner.

Yes, it's blurry and that's my shadow. I was really hungry at this point, people!


What Doesn't Kale You (Makes You Stronger)
2 tablespoons olive or coconut oil
2 bunches kale, stems removed and either chopped or torn into bite-sized pieces
7-8 cloves garlic, minced
2 cans white beans, like cannelini, rinsed and drained

1. In a large saute pan, heat oil.
2. Add kale, stirring pretty constantly. As soon as it turns bright green/begins to wilt, stir in garlic and beans and cook for one more minute (make sure beans are heated through, but you don't want the garlic to burn).
3. Remove from heat and enjoy!
(Note: if you don't have a humungous saucepan, just cook the kale in batches, transferring it to a glass or ceramic bowl as soon as it's done. Saute the garlic and beans together last.)

Makes 6 servings.

Cheers, y'all!


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