2 Comments Posted on Feb 02, 2012 Last Updated Feb 02, 2012
It’s true…I have a bit of a kale obsession. I am always looking for more ways to add a bit of this fresh, hearty, nutrient-rich green into my day.
Kale tops my list of dark green favorites. Sturdier than spinach, kale has a subtle fairly neutral flavor, bakes to a delightful crunch, softens easily with the addition of a bit of salt and pairs well with strong flavors such as citrus and balsamic vinegar.
Our family will eat kale sautéed or raw, baked into crispy kale chips and yes, even in our favorite sweet greens muffins.
The best part?! This powerhouse of greens has a sturdy texture, subtle flavor that pairs well with citrus and vinegars AND it’s naturally gluten-free.
Try this simple recipe to add a hint of green to your next meal. Your body will thank you for this radiance boosting food!
2 Tablespoons extra virgin Olive Oil
2-4 cloves garlic, minced
1 bunch kale, rinsed, ribs removed and torn into bite-size pieces
¼ teaspoon sea salt
In a large pan, heat oil over medium heat
Reduce heat to medium low
Sauté lightly for 1-2 minutes
Add kale and sauté for 1-2 minutes covered
Remove lid and saute additional 2-4 minutes depending on your preference for amount of wilt and texture
Sprinkle with salt and serve
Everyone has a family favorite…so what’s your seasoning secret for sautéed kale? Looking forward to reading your comments!
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