Creamed Kale - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 3 1/2 pounds Tuscan kale, 4 leaves left whole, the rest stemmed and chopped
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt
- Pepper
- 2 tablespoons unsalted butter
- 2 white onions, finely chopped
- 1 1/2 cups heavy cream
- 1 tablespoon honey
Instructions
- Preheat the oven to 350 °. On a large baking sheet, rub the whole kale leaves with 1 tablespoon of the olive oil and season with salt and pepper. Bake for about 15 minutes, until crispy. Let cool.
- Meanwhile, in a large pot, melt the butter in the remaining 1/4 cup of olive oil. Add the onions, season with salt and cook over moderately high heat, stirring occasionally, until softened and just starting to brown, 8 to 10 minutes. Add the chopped kale and cook, stirring occasionally, until wilted, about 5 minutes. Add the cream and honey and bring to a simmer. Cover and cook over moderate heat, stirring occasionally, until the kale is very tender and coated in a thick sauce, 35 to 40 minutes.
- Transfer half of the creamed kale to a food processor and puree until nearly smooth. Stir the puree into the pot and season with salt and pepper. Transfer the creamed kale to a serving bowl. Top with the crispy kale leaves and serve.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Kale, Honey.
Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Honey, often hailed as a superfood, possesses a wealth of nutritional benefits that make it a valuable addition to a balanced diet. With a glycemic index (GI) of 55 for one tablespoon, honey is considered a moderate GI food. This means it does not spike blood sugar levels as high or as quickly as high-GI foods, making it a better choice for maintaining steady energy leve...
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