Sauteed Kale with Ginger Turmeric Dressing
BySarah Axtell, ND •January 30, 2022
Kale and cabbage are members of the cruciferous vegetable family. Cruciferous vegetables are rich in sulfur-containing compounds known as glucosinolates which support detoxification pathways and help prevent cancer, notably hormone-sensitive cancers such as breast cancer. Cruciferous vegetables help metabolize and balance hormones such as estrogen.
The Ginger Turmeric Dressing is not only full of flavor and deliciously creamy, but it also helps reduce inflammation. I often refer to this dressing as “sunshine in a jar.”
- 1 bunch common curly kale, de-stemmed and chopped
- 2 cups purple cabbage, thinly chopped
- ¼ cup cilantro or parsley, chopped
- ¼ cup pumpkin seeds
Ginger Turmeric Dressing
- 1/3 cup almond butter or cashew butter
- ½ cup water
- Juice of 1 lemon
- 1 clove garlic
- 1 TBSP apple cider vinegar
- ½ inch piece of fresh ginger, peeled and chopped
- 1 tsp turmeric powder
- 2 tsp maple syrup
- salt and pepper to taste
- Make the dressing: Add all ingredients to a blender or food processor and blend until smooth.
- Add kale and cabbage to medium or large skillet, turn the heat to medium, and add the dressing. Cook for approximately 5 minutes, until the kale is soft and wilted. Remove from heat.
- Top with parsley and/or cilantro and pumpkin seeds.
Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.