You, too, can be a kale convert!
Even the kale haters will be left speechless as they take another bite of this simple but game changing kale sauté recipe. Isn’t it all about the sauce? Kale is one of the best plant foods out there and getting it into your diet on a regular basis can have a world of health benefits. Fiber, anti-oxidants, vitamins and minerals are all profiled in this super food. If you are sitting on the fence, give this easy sauté a try and get those greens in!
- Gluten free
- Dairy free (optional
- Refined sugar free
- nut free
- Vegetarian
- Vegan (optional)
- Cleanse program friendly
Ingredients:
- 2 tbsp butter (or substitute coconut, avocado or olive oil)
- 1 medium shallot, finely sliced
- 1-2 cloves garlic
- 1 tbsp fresh grated ginger (optional)
- 1 bunch kale, de-ribbed and leaves sliced into ribbons
- 1 tbsp coconut aminos
- 1 tbsp Bragg’s or Tamari
- 1 tsp dijon mustard
- pinch of dried red chillies (optional)
- Cracked pepper to taste (optional)
Directions:
- Wash and pat kale dry then de-rib and slice into ribbons. Store kale stems in freezer bag with other scraps for future soup stock.
- In a large fry pan, heat butter (or oil) on medium heat and sauté sliced shallot about 2 minutes, I like to keep the onion a little firmer rather than cooking it until soft.
- Add ginger and minced garlic and sauté another minute or so.
- Whisk together the coconut aminos, Bragg’s and mustard in a small bowl, set aside.
- Add kale, stir to coat in the butter (or oil), then add the sauce and a pinch of chilli flakes.(optional)
- If the kale is sticking to the pan, add a splash of water, and consider turning the temperature down a notch.
- Serve as a side with other dishes.
Want more kale?
Kale and Bacon Salad with Creamy Garlic Pro-biotic Dressing (Vegetarian Optional)
Strawberry and Kale Salad with Garlic Citrus Dressing