Eat Your Garnishes

Right now I'm attempting to be dairy free. To see if it will make a difference with Selah's eczema on her arms (it's bad). In case you were unsure, Christmas/the Holidays really IS a difficult time to be strictly off dairy... especially if you're new to a food restriction... and especially if prior to said restriction it was a fairly large contributor to your daily diet... and especially if you just plain like it a whole lot. So I would be in mourning for the loss of dairy except that I haven't been so great about actually being strictly off it. Whoops. Must try better tomorrow. Anyhoo, our doc is of the opinion that the dairy industry has done a really great marketing job of convincing us that we need dairy products for our calcium intake when in fact we can just get it (in more readily absorbable form) from dark leafy greens. (slight shudder: the dark leafys). I'd prefer to try to get what I can out of the dairy and avoid the dark leafys altogether but such is not to be the case right now. SO: Kale. That's the really curly stuff restaurants throw on your plate as a garnish. People also grow it as an ornamental plant in flower beds. Apparently it's really good for you; apparently you're supposed to eat it.... apparently I should have been eating it waaaay before this point in my life. But all is not lost- I discovered a fabulous, beyond easy recipe and I am loving it!!! Hooray! My bones may not be riddled with osteoporosis by my next birthday after all. Mike's bones will be good as well since he actually goes back for seconds... on kale. I can hardly believe it. Now I just need to try kale chips... if anyone has a great recipe, please send it my way!!! :) *Buy organic if you can; dark leafys grown in nitrogen fertilized soils tend to concentrate nitrites (i.e., not good for you).

Italian Kale

1 large bunch kale, washed, stems removed and coarsely chopped
1 clove garlic, minced
1 Tblsp. extra virgin olive oil
2 Tblsp. balsamic vinegar
sea salt and pepper to taste

Cook kale in large covered saucepan (put about 1/8-1/4 c. water in bottom of pan) over medium-high heat until leaves wilt and volume is reduced by half. Uncover and stir in garlic, olive oil and balsamic vinegar. Cook while stirring 2 more minutes (make sure you cook about 2 minutes otherwise if too little time it will be a lot more vinegar-y tasting). Add salt and pepper to taste.