Hope you weren’t expecting to see frosted cupcakes that somehow incorporated bitter greens!
Greens should be on every person’s daily intake list. They are nutritional powerhouses and can be prepared in a variety of ways: raw, blended (smoothies), sauteed, steamed, stewed, fried (kale chips), and baked.
But what if you don’t like the taste of bitter greens? Cover it up with other tastes! I am not a fan of cooked bitter greens, nor do I like slimy overcooked spinach but the nutritional benefits are worth the tasks of growing, cooking and eating greens.
This recipe is loaded with flavor and the simple act of freezing them in a silicone muffin pan makes them easy to store and use each day. My favorite way to use them: toast a piece of whole-grain bread, cut into squares (crouton size), thaw and warm the kale cake and spread over the toasted squares; fry an egg, and place on top. Another favorite couldn’t be any easier: cook a salmon filet or piece of chicken, thaw and warm two kale cakes, place the protein on top and add a sauce if desired.
- A bowl of washed, “deribbed” (remove the tough center rib) and chopped kale
- An onion, diced
- As much garlic as you like, minced
- Roasted tomatoes, diced (I use this recipe and freeze them) or substitute rehydrated dried tomatoes, or fresh ones when in season
- Soy sauce (or other condiments like hot sauce, Asian plum sauce)
In a large saute pan over medium heat, add a glug or two of olive oil. Add the kale and onion and cook until softened (stir regularly). Add the garlic and diced tomatoes. Continue to stir and cook until it is thoroughly wilted. Add a glug or two of soy sauce (or whatever you want to use to season the veggies.)
Remove from heat and spoon into the silicone muffin tin (if you don’t have a silicone one, be sure to grease the metal muffin pan). You can also scoop the cakes onto a greased cookie sheet.
Freeze until solid and store in a container in the freezer.