Easy Sauteed Kale

I used to be intimidated by kale and how to prepare it but now I realize it is the most cooperative vegetable ever! There is no rind, peel or shell. There are no strings, roots or eyes. There is virtually no maintenance other than stripping the big leaves off the sturdy stem. Kale is like the perfect relationship-uncomplicated and drama free. It simply wants to please you, make your life easy and provide you with more calcium than milk.

I bought this huge bunch of organic kale at my neighborhood farmers market. It literally couldn’t fit into a bag to carry it home and this excited me.

After rinsing well, I let it drip dry as it took over my kitchen counter.

I sauteed red onion in coconut oil until soft and then tore up the kale and put in pan, stirring to coat with the coconut oil.

Sprinkle with red pepper flakes, white wine vinegar and a squeeze of fresh lemon juice. Done!

The best advice for cooking fresh kale is keep it simple.  The leaves cook down tenderly and soak up the flavor of the vinegar and coconut flavor perfectly. The red pepper flakes and lemon juice highlight the texture of the leaves.

This recipe can also be used with chard, collards, or spinach. I also use kale in my smoothies and salads. I encourage you to try this amazing nutrient dense leafy green vegetable if you haven’t tried it yet.

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