Kale is abundant in the garden this time of year, now how do I cook it? My sautéd kale is fresh, quick to make, and packed full of healthy wonderfulness. I use coconut oil and apple juice, which give it a sweetness that everyone loves, no bitterness! Just about any type of greens can be sautéed this way (chard, spinach, beet greens) so start cooking!
Sautéed Kale
Start with a big bunch of fresh kale (or other greens) and remember that it will cook down quite a bit.
To prepare the kale, cut out the thick part of the stem and slice into strips.
Wash the kale in cold water and drain in a colander.
Heat 2 Tbs of coconut oil in a large skillet (best if it has a lid) and add 2 cloves of chopped garlic.
After about 2 minutes add the kale.
Pour in apple juice (or stock or white wine). Gently stir the leaves to coat, then cover with lid.
Cook for 3-5 minutes, checking occasionally. They are done when soft to chew. Don’t over cook!
Season with a little salt and pepper and serve immediately. I like to sprinkle on some Slug Slime, which is basically “everything” bagel topping.
I think you’ll be pleasantly surprised by the lovely flavors in this sauté of kale. You can use olive oil if you prefer, but coconut oil softens and sweetens the taste.
- 1 large bunch of kale (or other greens)
- 2 Tbs coconut oil (or olive oil)
- 2 cloves chopped garlic
- 3 Tbs apple juice (or stock or white wine)
- Salt and Pepper
- Cut the stem of the chard leaves out and slice.
- Wash in cold water and drain.
- Heat coconut oil in a large skillet and add garlic.
- When the garlic is fragrant, add the kale.
- Add the apple juice, gently stir the kale.
- Cover with lid and let steam for 3-5 minutes, checking often.
- The kale is done when it is tender.
- Season with salt and pepper.
- Serve and enjoy.
