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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, sauté garlic, onion and ginger in remaining oil and butter until translucent. Add kale and sauté for two to three minutes. Place kale onto plates and serve with the potato. Serves two.

Source: alive #221, March 2001