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| Mixed Kale |
I am a huge fan of Kale. It is by far my favourite green leaf and it's so nutrient dense. At the moment there is a great selection of green kale, purple kale and black kale available in various grocery stores; Planet Organic has a fabulous selection. I made this braised kale to go with bison burgers and any leftover kale is great with morning eggs.
Braised Kale
- 2 large bunches of kale
- 2 cloves of garlic, minced
- 2 tbsp coconut oil
- 1/3 cup chicken stock
- lemon wedge
- salt and pepper
- pine nuts (optional)
- Wash and tear kale from the stems and set aside.
- Add garlic and coconut oil to a large pot and cook for a minute over medium heat. Add to this the washed kale leaves and chicken stock. Cover and cook until the kale is tender.
- Remove from the heat and squeeze a lemon wedge over the kale and season with salt and pepper. If you have pine nuts toast a few in a small fry pan and toss on the kale when it's finished cooking.
Happy St. Partick's Day everyone!
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