All hail the mighty kale!

It’s not a secret that I love kale. Seriously I could consume truckloads of this stuff.
My children have not shared my love of kale (my daughter notoriously eats the completely lacking of anything substantial iceberg variety of greens, not that there’s anything wrong with that).
So my goal, find a recipe that makes them like kale half as much as I do. I got pretty darn close with this one.

You will need
•one half a yellow onion chopped
•2 tablespoons minced garlic
•a splash of olive oil (enough so that the onions have a place to simmer around in, not too much)!
•2 bunches of Lacinto Kale (also known as dinosaur kale, it’s the best) http://en.m.wikipedia.org/wiki/Lacinato_kale
•1 package of Beyond Meat lightly seasoned chicken strips http://beyondmeat.com (or meat replacement of your choice)
•2 packages of Rising Moon vegan spinach florentine raviolis
•black salt and black pepper to taste
•Go Veg vegan Parmesan to taste

In pot #1 sauté onions with olive oil over medium heat till translucent, add minced garlic, stirring occasionally

In pot #2 set water to boil

In pot #1 tear the kale away from the spine into bite sized pieces and throw spines away (sounds barbaric doesn’t it)? Tear and tear and tear and tear until both bunches are in the pot, stir to coat the kale in the onion, garlic and oil.

•Dump in your Beyond Meat chicken strips, Go Veg parmesan, black salt and black pepper. Stir to mix and coat everything together.
Let cook over medium high stirring occasionally.

Check on pot #2, is it boiling yet? If it is (or when it does) put your Rising Moon raviolis in and set timer for 8 minutes.

Continue occasionally stirring both pots (I get paranoid about things sticking so hence all the stirring. I’ve never tried it NOT stirring so…*shrugs*)

Turn off heat under pot #1
When ravioli is tender (8 minutes) turn off heat under pot #2, drain and add to pot one.

Now mix mix mix and serve!

The verdict?
My mom (a carnivore who joined us for dinner last night) liked it
George (vegan) loved it
Brayden (15 year old carnivore) liked it.
Kaplan (sometimes vegetarian) 10 year old liked everything but the raviolis (too peppery)
Cohan (crazy picky eater, 8 year old carnivore) liked it a lot except the raviolis (due to peppery taste).

In the raviolis defense, Rising Moon makes epic vegan pasta and when we do eat pasta (which is rarely) I reach for their products first. It was completely my fault that I forgot the Spinach Florentine flavor was “peppery”.

Also for those of you “concerned” about the protein intake of a vegan or vegetarian lifestyle (that’s the first question I get asked “where do you get your protein from?!”):
Children ages 4-8 need 19 grams
Ages 9-13 need 34 grams
And 14 and up need 46-52, upward of 65-99 if you’re an athlete.

This one meal contains 29.2 grams of protein per serving. So a little more than half of what an adult needs in a day. Just saying *hops off soapbox* this guy has some great thoughts on it http://www.nomeatathlete.com/5-warning-signs/

All in all I would call this many veggies in one spot (2 bunches of kale equates to about 8 cups) and prepared and ready in 30 minutes! a massive success.

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2 thoughts on “All hail the mighty kale!

  1. Thanks for choosing to use our Beyond Chicken in this great tasting dish! We’re all pretttt-tayyyyyyyyy big fans of the kale over here at BYMT HQ as well and are happy to see that your family enjoyed their meal. That recipe of roasted brussel sprouts and fennel was most definitely a great way to make veggies not suck!

    If you’ve got any more recipes up your sleeves we’d love to feature them on our Healthy Recipe program 🙂 Until then, thanks for going Beyond and have a very happy holidays!

    1. I’m flattered you stopped by! Thank you for your comment, I made a mental note to check out the healthy recipe posts on your site 🙂

      Your product is fantastic! You have definitely gained a new fan!

      Happy holidays to you and your team 🙂

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