Last year, if you’d approached me with a plate of kale–or a smoothie or quiche or pretty much any food containing kale–I would have smiled politely and said firmly, “Thanks, but no thanks.” I hated that stuff. I’m generally not picky when it comes to vegetables (except for beets and cauliflower, and the veggies I can’t eat due to IBS) but kale is something I genuinely couldn’t stand.
Until my friend gave me this recipe and told me to try it just one more time, just to be sure. (Thanks, Lindsay, if you’re reading this! :D)
Now, raw kale salads I still can’t do, nor can I add it to my smoothies without gagging. But for some reason, sautéed with garlic in coconut oil, I just can’t get enough of it! The sweetness from the oil and the kick from the garlic temper the bitter edge so that the final product is earthy and flavorful.
This is one of those stupid-simple recipes that wasn’t even given to me written down, but I decided that it belongs on the blog seeing as it’s so good! We make it at least once a week and even Eric, who hates bitter flavors so much that he doesn’t like chocolate, doesn’t mind it 🙂
Super Simple Sautéed Kale
Serves 1, easily multiplied
- 2-3 large kale leaves
- 2 cloves of garlic, minced
- 1-2 tbsp. coconut oil
- Dash of lemon juice (optional)
- Wash the kale and pat dry. Remove the main stem and slice into 1/2-inch ribbons.
- Heat a small skillet over low-medium heat. When water sizzles in the pan, it is hot enough.
- Add coconut oil and garlic to the skillet and sauté for one minute.
- Add kale and cook for 3-4 minutes, stirring frequently, until wilted but still crunchy.
- Serve immediately, sprinkled with lemon juice if desired.
But tell me, what’s your favorite vegetable? (Mine is carrots, all day everyday!) And do you have any recipes that caused you to change your mind about a certain food?