Move over Popeye's spinach and make room for kale. Kale is an amazing vegetable that is nutrient rich, has numerous health benefits, and delicious, quite simply, is delicious.
A couple of years ago, I would not have been caught dead eating kale. No way. No how.
But, on our family quest to eat healthier . . . kale was purchased. If you didn't know this already, kale is high in calcium (which is great for my kids because we are a non-dairy family) and it can lower your cholesterol, especially if it is steamed. Kale is packed full of Vitamin K, which is a cancer preventing antioxidant vitamin. Because this is a power house vegetable, I tossed it in my shopping card and I will be honest and tell you it was begrudgingly.
However . . .
Kale was cooked. Kale was eaten. Kale is loved. I ♥ kale so much. I could eat it every single day. I love it so much I planted four rows of it in my garden this summer.
All I need to do is walk into my back yard with my scissors, snip off a big bowl of kale and bring it inside for dinner. In a week or so, I have more kale that has grown back. Yes, it keeps growing all summer long!
I take my bowl of kale and give it a quick rinse and pat it dry. I then tear the leaves from the stems and set it aside.
I then grab a large clove of garlic and smash it with my meat tenderizer. What ever small cloves seem to fall off is the amount I use. So basically, about 4-6 small cloves of garlic will do. Unless you like more. I probably would add more, but my kids would stroke out for sure!
Heat a couple of tablespoons of coconut oil in your wok over medium-high heat, then toss in the chopped garlic and give your wok a twirl with your wrist so the garlic won't burn. OR, you can do what I do and turn the heat down even lower and walk away and continue to tear your kale into bite sized pieces.
Toss in your kale and and move it around a bit to get all the leaves with a bit of coconut oil on them.
Then add some Real Salt.
The kale does not take a long time to saute. I usually place a lid on my wok and turn the heat down and let it steam. My children like the kale more on the tender side. If you leave a lid off and simply saute it open the kale is a bit drier. Sometimes, I even add a splash of vegetable stock if it seems a bit dry. But it is all a matter of taste.
- Bunch Of Kale
- 2 Tablespoons Coconut Oil
- 4-6 cloves Garlic, chopped
- Salt to taste
- Vegetable Stock and/or Fresh squeezed lemon, Optional
Rinse the kale under water. Tear the kale from the stems. Heat the coconut oil in a wok over medium-high heat. Add the garlic and saute for a few minutes. Toss in the kale and gently toss. Salt to taste and saute until cooked, about 1 to 2 minutes. OR cover, turn the heat down and saute for 5 minutes.