My new favorite dark leafy green is Kale. Hearing myself say that still surprises me. I have never been a fan of any kind of vegetable, especially not the dark leafy green ones. But, knowing how good they are for our bodies, I began a journey to introduce more of them into my diet, in a way that appealed to my taste buds. I felt Kale was really important to add in because of its many health benefits. Kale is full of Vitamin K, A, C, E, B1, B2, B3, B6, Folate, Manganese, Fiber, Calcium, Potassium, Iron, Magnesium, Omega 3 Fatty Acids, Phosphorus & some Protein. I have tried steaming, boiling, roasting and sauteing Kale and have found this version to suit me the best.
Easy Sauteed Kale with Garlic & Lemon
1/2 of a bunch of Organic Kale
2-3 Garlic Cloves, peeled and sliced thin
2 Tbs Extra Virgin Olive Oil
Red Pepper Flakes, 1-2 pinches or shakes (optional, but adds a great bite)
1 Lemon, halved
1. Wash Kale. Shake water off, but don’t spin it. The water will aid in cooking. Strip off leaves by cutting away the stem or by pulling with hands. Toss stems. Chop Kale leaves into bite sized pieces. Set aside.
2. In a large saute pan that has a lid, place olive oil, garlic & red pepper flakes. Heat over med low heat until the garlic begins to sizzle. Saute 1 minute.
3. Add the greens and spread out to cover the pan. Toss around to coat combine ingredients, until the Kale begins to wilt a bit. Turn heat to low & cover for 3-5 minutes.
4. Remove pan from heat. Squeeze the juice of half a lemon all over kale and some sea salt. Toss and taste. Add more lemon & salt to bring out the flavors a bit more. Tastes great with pasta, fish, meats, poultry, & beans. Enjoy!
NOTE: For more crunch, don’t toss the Kale stems. Chop them and add them to the saute with the garlic.
Other Ways to Use Kale: Add Kale to soups, eggs, salads, stir fries, smoothies, and beans.