By Connor Forbes
I have been known to grow things in my garden, cook them up, and then write a recipe about it. And that is exactly what I have done here as well.
You are always hearing about the health benefits of kale. Eat kale, they say. But how? Well, all you have to do is put it in your mouth, chew, and swallow.
Sorry bad dad joke there. I use that one on my kids a lot.
I like to use kale in a salad mixed up with other greens. Or another favorite of mine is treat it similarly to sautéed spinach. Unlike spinach, kale has a crunchy spine that adds a nice variety of texture to the dish. So, let’s make sautéed kale.
Ingredients
- 30 large kale leaves roughly chopped
- 2 tbsp Olive Oil, split equally
- 1/2 onion
- 5 cloves garlic
- 1 tsp salt
- Half lemon squeezed
- Shredded Parmesan for garnish
To Make
In a large pan, heat 1/2 the oil on medium high. Add onions and cook til translucent. Add kale, salt, garlic, oil and cover for 1-2 minutes. Remove lid. Add lemon juice. Stir. Finish cooking til kale is desired texture. EAT!
