Kale Sauté

I’ve posted before (on my facebook page) the huge number of benefits from eating leafy green vegetables. As a quick reminder, they are some of the most nutrient dense foods available and are high in calcium, iron, magnesium, potassium, phosphorous, zinc and vitamins A, C, E and K. Greens are packed with fiber, folic acid, chlorophyll and many other antioxidants and phytochemicals which protect against many diseases by preventing cell damage. Greens also provide live enzymes for improved digestion and nutrient absorption when eaten raw.

Kale, one of these ‘greens’ that many people rave about, tends to have a little stronger flavor than something like spinach. I’ve found a few ways that I really enjoy kale and this is one of them. If you don’t like sour foods, don’t put on as much lemon juice!



Kale Sauté

1 bunch kale
4 cloves garlic, minced
1-2 T coconut oil
2-3 tsp lemon juice
Onion powder

Wash kale thoroughly and tear into bite sized pieces.
Heat oil in frying pan. Add garlic and stir for about 1 minute or until just barely starting to brown.
Add kale and stir until it just starts to wilt, 2-4 minutes.
Remove from heat and add lemon juice.
Sprinkle with salt, pepper, and onion powder to taste.