Recipes, Style

National Infertility Awareness Week, April 24 – May 1

If you and your partner are considering adding a little one to the mix, you may be in the market for a recipe or two to get things cooking! Kim Hahn, author of Cooking to Conceive says, “The research on how your diet affects your chances of getting pregnant is still in its early stages, but with each new study published it becomes increasingly clear that the foods you choose to eat can have an effect on your fertility.”

Get started with this yummy recipe high in both calcium and lycopene – two ingredients recommended for conception.

Kale and White Bean Ragout with Parmesan Polenta

Calcium-rich dinosaur kale, also known as Lacinato kale, and white beans join kalamata olives and lycopene-rich tomatoes in this flavorful dish. If you buy organic canned beans, you can reserve the fiber-rich liquid and add it to the dish. Because this dish contains salty ingredients, you probably won’t need to add additional salt.

Serves 4 to 6

Parmesan Polenta
1/2 teaspoon (2.5 ml) salt
1 cup (240 ml) stone-ground cornmeal (polenta)*
1/3 cup (80 ml) grated Parmesan cheese
Freshly ground pepper

Ragout
1 bunch (8 to 12 ounces or 227 to 336 grams) dinosaur kale*
2 tablespoons (30 ml) olive oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and minced
1 can (28 ounces or 800 grams) whole peeled tomatoes*
2 cans (14.5 ounces or 425 grams each) cannellini beans (white kidney beans), not drained*
3/4 to 1 cup (178 to 240 ml) chicken or vegetable broth
1/2 teaspoon (2.5 ml) ground cumin
1/2 teaspoon (2.5 ml) smoked paprika
2 teaspoons (10 ml) fresh lemon juice
3 tablespoons (45 ml) chopped pitted kalamata olives
Pepper

1. To make the polenta: Bring 4 1/2 cups (1.1 liters) water and the salt to a boil in a medium saucepan over high heat. Whisk in the polenta, reduce the heat to medium-low and simmer, stirring occasionally, until polenta is thick and no longer grainy, 25 to 30 minutes. Remove from the heat and stir in the cheese; add salt and pepper to taste. Cover and keep warm.

2. To make the ragout: Tear the kale leaves from the stems and tough center ribs. Rinse the leaves well and cut into 1/4-inch (6mm) ribbons (discard the ribs and stems).

3. heat the oil in a large pot or dutch oven over medium heat. add the onion and garlic and cook until the onion is softened but not browned, about 5 minutes. add the tomatoes, including the juices, using a fork to break up the tomatoes into small chunks. add the beans, including their liquid, 3/4 cup (178 ml) broth, and the kale, cumin, and paprika. Bring to a simmer and cook, uncovered, until the kale is tender, about 15 minutes, adding more broth if the ragout begins to look dry. stir in the lemon juice and olives. add pepper to taste. spoon the polenta onto plates and top with ragout.

Happy Cooking!

Resolve: The National Infertility Association is celebrating National Infertility Awareness Week, April 24-May 1, joining millions of women and men fighting the disease of infertility. For more information, visit: resolve.org.

Nancy Deane
Senior Marketing Manager

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