This isn’t a fancy recipe, but it is one that I use a few times per week in my house. It’s really versatile and besides being a nutrient dense side dish for dinner, you can serve it with butter beans for a hearty lunch or with soft boiled eggs for breakfast. It’s a super speedy way of using your kale and winter greens, making sure you get a portion at least once daily.
2 cloves of garlic
2 handfuls of kale
Juice of ½ lemon
Optional: Flaked almonds, seeds or parmesan cheese to serve
1. Wash and trim the leek, slicing into 1cm pieces. Peel and finely dice or mince the garlic. Wash and dry the kale.
2. Add 1 tbsp of butter to a medium pan on a medium-high heat. Add the leeks for 2 minutes, followed by the garlic for a further minute.
3. Trim the kale from the stalks and cut into bite size pieces, adding to the pan along with the juice of ½ lemon and a generous seasoning of salt and pepper. Sautée for 2 minutes until softened.
4. Serve with some almonds or seeds, or some grated parmesan cheese if you prefer.
Recipe by Founded Nutrition. www.foundednutrition.com @founded_nutrition