Sauteed Kale
By Published: November 1, 2012
Kale is very rich in vitamin K which helps regulate our body’s inflammatory process and lowers the risk of chronic inflammation.
Ingredients
- 5 cups kale chopped
- 1 tbsp coconut oil
- 1/4 tsp Himalayan pink salt
Instructions
- Discard large stems and spine from kale. Cut leaves into 1⁄2 inch strips.
- In large skillet, heat oil on medium-high heat. Add kale and salt. Toss leaves to coat.
- Cover and reduce heat. Cook until tender, about 20 minutes, stirring occasionally.
- Yield: 4-6 Servings
- Ready In: 25 mins
- Course: Side Dish
- Features: Gluten Free, Low Glycemic Load, Low Sodium, Nut Free, Soy Free, Vegan
