Hello reader,
similar to an earlier recipe, this dish's main ingredient is a power vegetable fried and seasoned to enhance flavor and texture. I never liked kale and would turn away from it. This method of cooking it, I found for myself, turns this power green into a delicious meal that I go back to weekly for both nutrition and flavor. I also love it when a meal can satisfy all my nutritional needs for the day.
The key I found to cooking kale is to flash fry it in the pan while fully coating it with the oil, then cover to steam it and allow it to soften. To balance out the bitterness of the dark green, I add a teaspoon of balsamic vinegar. For today's version, I also experimented with adding a little bit of ketchup, mustard, and mayo. All which have hints of sourness and sweetness, two flavors that can work with naturally bitter ingredients.
prep time: 15 minutes.
1570 Calories
142g Fat | 50g Protein | 18g netCarb
I like using a combination of purple and green kale
1- cube the paneer cheese, coat it with canola oil and season as desired. Then cook in an airfryer at 350 degrees for 15 minutes. If you don’t have an air fryer, you can deep fry the cheese in the oil prior to cooking the kale. You can also roast it in the oven at 375 degrees for 15 minutes.
I seasoned mine with a sugar-free BBQ rub.
2- coat a pan with canola oil and heat on medium high.
I love my All-Clad pan, and highly recommend you invest in one.
3- Fry the kale on medium high heat for five minutes, then cover, lower the heat to medium and let cook for an additional ten minutes.
4- remove from heat, mix in the vinegar, ketchup, mayo, and mustard.
5- top with the fried paneer cheese.
enjoy ❤️
Friday March 15, 2019.
This is the fifth entry in a keto food journal.
earlier logs: Day 1 | Day 2 | Day 3 | Day 4
