It might not be the most popular thanksgiving side dish, but it just might be mine and it sure was a popular one at our annual Thanksgiving party last weekend. I honestly didn’t expect it to be a huge hit, but I knew that myself (and some others) would appreciate some green food alongside the sea of beige turkey and mashed potatoes. And if I’ve learned anything in life, it’s always bring a healthy option, no matter where you are going. That way you’ll always have something healthy to munch on.
I love kale because it is delicious, but I also love the nutritional profile it has. It’s high in vitamin K, A and C, fiber, potassium, calcium, iron, antioxidant nutrients, anti-inflammatory nutrients and anti-cancer nutrients. And that in itself is something to be thankful of this holiday season.
Sauteed Kale – 8-10 servings
- 4 bunches of kale (I used a combination of green & purple)
- 4 cloves of garlic
- 4 Tbsp olive oil
Wash and cut kale into 2″ pieces, removing tough center stem.
Heat 2 Tbsp olive oil in large saute pan. When oil is hot, add 1/2 of the kale and 1/2 of the garlic. Season with salt and toss greens until wilted. Set kale aside and repeat with remaining ingredients.
Serve warm or at room temperature.