QUICK KALE RECIPES

Steps:

• Begin by thoroughly rinsing the kale to remove any sand or grit. (For good results use a salad spinner to rinse the kale.) Remove the kale ribs by slicing down each side of rib with sharp knife. Chop kale coarsely. Set aside.
• Heat a skillet on medium heat with 1 teaspoon of oil of your choice as indicated in the two recipe versions above. Do not let oil smoke.
• Brown the nuts carefully in the oil for about 1 1/2 minutes or until light golden. Do not let nuts burn. Remove 1/2 tablespoon of the nuts on paper towel and set aside for garnish.
• Now saute the garlic for one minute along with the nuts then add the bell pepper and cook another minute.
• Add onions and oregano, tossing to coat with oil for another 1 minute. Next add the chopped kale with 1 tablespoon of water or stock. The kale may not fit into the pan very well, but after only a few minutes it will cook down.
• Saute the kale mixture just until wilted but not slimy, about another.
• 2-3 minutes, until water has evaporated. Season kale mixture with salt and pepper.
• Drizzle with a litte bit of lemon juice or lime juice, depending on your recipe.
• Transfer kale to serving platter and garnish with reserved nuts and lemon or lime wedges. Serve with brown rice or pasta with the suggested topping if desired.

Steps:

• Trim woody ends from kale stems. Remove ribs and stems from leaves and thinly slice crosswise. Coarsely chop leaves; keep separate from stems. Heat grapeseed oil in a large skillet over medium. Cook stems, tossing occasionally, just until crisp-tender, about 3 minutes. Add leaves a handful at a time, tossing and letting wilt slightly before adding more; cook until all of the leaves are wilted, about 2 minutes. Add garlic, perilla oil, and soy sauce and cook, tossing often, until leaves are soft, about 3 minutes. Season with salt if needed.