I love adding greens to my lentil bowls, or just as a side dish. This miso kale recipe is one I make immediately after grocery shopping, since I tend to overbuy kale, something I never regret. It’s great if you are cutting back on rice and just want a lighter alternative that’s filling.
For this recipe you can use any type of kale you prefer. I tend to mix curly and tuscan kale. Just make sure that you take out the thick hard part of the stem. I used fresh kale here, but you can certainly use frozen version.
If you’re into meal prepping, having these green sides is a great way to add variety to your meals. Below is my masoor dal curry bowl with kale and pani puri. And BTW, this side dish goes well with almost anything. I sometimes even eat it as is.
I do love a kale salad, but if it’s not properly soaked in lemon or vinegar, it can be a bit harder for me to digest. And this recipe allows me to eat more kale and not have to worry about overdoing it.
Also, unlike vegetables cauliflower or potatoes, kale doesn’t absorb flavors easily. This recipe is not soupy but it coats the leaves with the miso taste.
Hailed as a superfood, a serving of kale contains more absorbable calcium than a small carton of semi-skimmed milk. It’s low in calories, high in fibre and packed full of antioxidants. It’s high in vitamins A, C, E and K and rich in folate, magnesium, iron and potassium
