Sauteed Kale Recipe

When it comes to healthy foods that are power packed with nutrients, few foods can top the nutrient profile of kale.

Kale is a member of the cabbage family, and is an excellent source of vitamin C, beta carotene, chlorophyll, and manganese. It also contains some iron, calcium, and potassium.

Many people don't receive the health benefits of eating kale because they just aren't sure how to prepare it.

Adding kale to freshly squeezed vegetable juices is an excellent option. If you don't have a juicer or just prefer cooked vegetables, here is a simple and healthy way to prepare kale:

Ingredients:

1 bunch of kale, washed and chopped into bite-size pieces
1 yellow onion, sliced
1-2 cloves of garlic, minced or finely chopped
2-3 tablespoons of extra virgin olive oil
Juice of 1/4 lemon
1/2 cup of vegetable broth or water
Sea salt and pepper, to taste (optional)

Directions:

Warm olive oil over medium heat in a large pot or pan. Add onions and cook for 3-5 minutes or until slightly translucent. Be sure to stir the onions around once in a while so that they don't burn.

Add garlic and kale and mix them together with onions. Allow garlic, kale and onions to cook for one minute, then add vegetable broth and cover pot or pan for 4-6 minutes. Check kale from time to time starting at the 4 minute mark for tenderness.

Once kale is tender, add sea salt and just a few drops of lemon juice. Give it one last stir and serve.

Be sure to taste as you add lemon juice. Adding too much can turn the whole dish sour.

We enjoy this dish with avocado and a bowl of brown rice or quinoa.

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