good food + awesome travel & occasional odd bits

Miso Kale and Brown Rice

Let’s talk about farm boxes/CSA boxes. I’m super excited about this idea although it’s not anything new. We recently started ordering them and I can definitely say that so far, although it’s still very recent, the thrill of receiving a box of organic fruits and vegetables, all grown local is overwhelming in the best way. I love not knowing what will be in the box and discovering new ways to prepare veggies that I am not used to making. The great thing about the farm box is just that… it forces us to add some variety to our daily meal routine. I can easily get fixed on buying the same old tired stuff at the market- fruits and vegetables that I’m used to. BORING! Well, not anymore. Changes are coming!

Recently, we’ve been eating A LOT of kale. All kinds of kale. This is exciting to me because before this past year, I only knew of kale and never made it. What was I waiting for all these years? It all started with these kale chips. Currently, I’m into marinading and then baking the kale which makes it extra flavorful with a little bit of delicate crunch.

This recipe is super easy. All you have to do is gather the above ingredients, put all in a mason jar and shake until it emulsifies. Next, toss with kale leaves and let sit until the oven comes to temperature. Then, spread onto a parchment lined sheetpan and bake. Top short grain brown rice with the baked kale and pat yourself on the back for a job well done. Not only are you eating healthy, but it tastes so darn good. A win-win.

Prepare the Kale:

Preheat oven to 350 degrees

Wash and remove stems and ribs from kale, keep the pieces larger in size (they will shrink quite a bit)

Miso Marinade:

2T white vinegar

2T toasted sesame oil

1T soy sauce

1 tsp red miso

1/2 tsp fresh grated ginger

1 tsp chopped garlic

Place all marinade ingredients in a small jar or container with a lid. Shake until all is combined and oil and vinegar is emulsified. You’ll know it’s emulsified when the mixture looks creamy.

Toss with the kale and spread out on a parchment lined sheet pan. Bake for 20 minutes. Serve over warm rice.

 

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