After hearing about a good recipe from Kelsey Gone To Seed, we tried our hand at sautéed greens for the first time a few weeks ago. Another addition to our ever-growing list of favorite dishes.
We’ve made the recipe using green kale, a mix of kale and swiss chard, and lacinato kale so far. Tonight, we had some red kale and green kale and a craving for sautéed greens. We’ve never purchased red kale before, and as I was rinsing it before dinner, I just kept marveling at this beautiful vegetable. Yes, all veggies are pretty. But this one is different. It’s such a rich green color and it is covered in these bright purple veins. The stalks are purple too, and they branch off into what seems like a billion little capillaries, carrying nutrients throughout the leaf. The rich purple color extends all the way to the plant’s lace-like edges. Imagine how beneficial this vegetable must be for our bodies. After a bit of research, I learned that red kale is especially known for its powerful antioxidant properties and that it is extremely beneficial to the health of your peepers. Those little purple veins make all the sense in the world. In the same way that walnuts are good for the brain and avocados benefit female organs, kale resembles what it strengthens in the body.
We cook the greens simply because they have a wonderful flavor all their own.
1 large bunch of kale
2 medium garlic cloves
2 tablespoons of oil [we use olive or coconut] 2 tablespoons apple cider vinegar
1-2 teaspoons sea salt
Wash and prepare greens by cutting or tearing into bite-sized pieces. Heat the oil and garlic on medium heat. Add greens. Stir for 2-3 minutes, until greens have started to shrink and turn a brighter green color. Add vinegar and sea salt and continue stirring for 2-3 more minutes.