Whenever I go grocery shopping the antioxidant green food kale is a reoccurring item on my shopping list. Based on studies, kale also consists of cancer fighting properties, great for cardiovascular health and a host of other beneficial nutrients. I do try to use same in varied ways.
I love to combine kale and berries in a tasty and refreshing smoothie. It’s excellent as a warm or cold salad. I even made a yummy serving of kale chips which turned out to be a tad overdone. Come to think of it, I need to take another stab at those chips.
So anyway, a couple of days ago, I found myself with a considerably amount of kale and decided to combine same with some parsley I had on hand. I thought they would be perfect companions. And bingo, I was right!
I love parsley. It’s full of vitamins and is ideal for flushing out excess fluid in the body.Studies have also stated that parsley aids in the lowering of blood pressure. Being in great company I decided to whip up my kale/parsley rice. In a skillet, I did a quick saute of onions and crushed garlic and added kale to the mix with a pinch of salt and black pepper.
After cooling, I added kale to food processor along with a generous bunch of parsley.
The whole action reminded me of a pesto excluding the cheese and nuts. Anyway, I added a drizzle of olive oil and got a ‘pesto-like’ finish. I added same to a fluffy serving of whole grain rice along with a few raisins. All ingredients were combined and yielded an amazing dish. It was a brilliant and vibrant green hue with a contrasting whole grain rice. I had kale and parsley rice for quite a few protein dishes.