Sautéed kale: finally, a palatable kale recipe. Indeed, kale gets a lot of attention, and for good reason. It’s extremely healthy! The real trick with any health food is making it enjoyable. I’m actually not one to blend my greens (usually with sugar). We’ve got chompers for a reason, so let’s use them.
Kale, the mother of all greens
Kale is so loved because it is extremely nutrient dense. Just a cup of kale gives double your dietary needs of vitamin A, all your vitamin C, and more than 6 times your vitamin K requirements. It also contains a decent peppering of other vitamins and minerals including calcium, iron, magnesium and several B vitamins. Is that too much vitamin K? Nah! Vitamin K is most commonly known for helping blood to clot, but it is also extremely important in protecting the arteries from calcification (arteriosclerosis), bone health, and may be helpful in cancer prevention. From a Chinese medicine standpoint, kale is useful for lung congestion. It also has beneficial effects on the stomach and its juice has been used in the treatment of gastric ulcers. BAM!
- 3-4 large leaves of kale (or however much you want)
- 1-2 Tsp. olive oil
- 1-2 Pinches of sea salt
- Separate the kale leaves from the stem and break into 1-2 inch pieces
- Heat the olive oil in a frying pan over medium heat
- Add the kale
- With a wooden spoon, move the kale around so it gets coated with oil and begins to wilt (1 min)
- Sprinkle a pinch of two of sea salt evenly over the kale
- Allow the kale to sauté 5-10 minutes
- Once the kale is uniformly wilted, it is done. A longer cooking time can be used to give the kale a more crispy texture