This recipe for Amazing Green Sauce is one of my friend Gaye’s quick dinner standbys. Not only is it extremely good for you, it couldn’t be simpler to make. Finely pureed, this sauce offers an easy way to eat cancer-fighting kale, especially during chemo if your digestion is sensitive. Its delicious stirred into white rice, mashed potatoes or, as at Gaye does it, tossed with whole wheat pasta. It freezes well if you don’t use it all in one sitting. Don’t worry about the amount of garlic. Cooking it this way makes it almost sweet, and adds wonderful flavors, vitamins, and minerals to the resulting broth.
1. Put the kale and the whole garlic cloves into a large non-reactive pan with a lid. Add salt and just enough water to cover. Bring to a boil, then cover and simmer until the leaves are tender, about 15 – 20 minutes. Reserve a cup of the cooking water then drain.
2. Blend the cooked kale and garlic into a blender with olive oil, nutmeg, and ¼ cup of the reserved broth. Add more of the reserved water, a little at a time, if the sauce seems too stiff. The sauce should be very thick but pourable. Adjust seasoning and serve tossed with a short whole wheat pasta and freshly grated parmesan.
- 3 bunches of Lacinato kale, leaves stripped
- 6 cloves of garlic, smashed and skinned
- 1 teaspoon sea salt, or to taste
- ¼ cup extra virgin olive oil
- Freshly grated nutmeg, to taste
Ann's Tips and Tricks
Since there’s a lot of garlic in this, it’s OK to buy a small jar of pre-peeled garlic cloves, especially if neuropathy has made using your hands painful. For the same reason, pre-cut kale is golden for this yummy nutritious sauce.