Almost every hip eatery includes a kale salad on their menu. Even though kale sometimes seems “so 2011″, I think kale is here to stay. This dark green veg is hearty and super nutritious. According to the ANDI (Aggregate Nutrient Density Index), kale is one of the most nutrient-dense foods. But how many different versions of kale salad can one eat? It’s time to consider consuming kale in forms other than salad.
Fill up on fiber and vitamins with Sauteed Honey Garlic Kale. Sometimes cooking kale can transform this hip leaf to something rather bitter tasting. By adding a bit of nature’s sugar, honey, the bitterness is toned down and more enjoyable to eat. This is a super simple recipe with only a few ingredients.
All hail the kale.
Easy and simple Sauteed Kale and Honey
- 10 oz young kale, leaves and stems coarsely chopped
- 1 tablespoon olive oil
- 2 cloves garlic, finely minced
- 1 Tbsp honey
- Heat olive oil and garlic in a large saucepan over medium high heat. Once the garlic is fragrant, but not browned, add kale and toss to combine. Cook kale for about 5-7 minutes, tossing every minute so that it does not burn. Meanwhile, combine 1 Tbsp honey and 1 Tbsp water in a small bowl. Season kale with salt and pepper. Once kale stems are tender, turn heat to low and add honey mixture tossing until well coated.