Gluten Free - Dairy Free - Refined Sugar Free
Prep: 10 min.
Makes: 4 - 6 side servings
1 Tbsp. olive oil or ghee
1 head of kale, de-stemmed & torn into medium-sized pieces
1 Tbsp. fresh lemon juice
1 tsp. – 1+ Tbsp. of red pepper flakes (I like 2 - 3 tsp.)
¼ tsp. sea salt
Heat oil over medium heat in a large skillet.
Add the kale and toss to coat. Cover with a lid to steam cook for ~ 3 minutes until the kale is vibrant in color and starting to wilt.
Remove the lid, stir, and sauté the kale to your desired liking.
When cooked to your liking, add the lemon, red pepper flakes, and sea salt. Taste and add more red pepper flakes or salt as desired.
Serve as a side or mixed into Butternut Squash Mac (I highly recommend this option!).
Prep: De-stem, tear, wash and spin-dry your greens immediately when you get home from the grocery store. This way they are ready to use when you want to cook this side dish later in the week.
Storage: Raw, rinsed greens should be kept in a sealed container or bag with a paper towel to extract any excess moisture. Cooked greens can be stored in a sealed container for up to 3 days in the refrigerator. Simply re-heat prior to eating.
Spice Factor: This dish tastes best with red pepper flakes. If you are not a fan of spice, start small and add more spice as desired. You can also cook the kale with 1 tsp. of red pepper flakes then set out a side of pepper flakes for people to add more heat, as they individually desire.
Let us know what you think in the comments section below.