For breakfast, we had this simple kale, with roasted carrots, turkey bacon and sautéed fresh shiitakes with lots of garlic. Yum!

Ingredients:

  • 1 bunch lacinato kale
  • 4-5 garlic cloves, chopped (optional)
  • 1 T ghee
  • sprinkle of liquid aminos or wheat free Tamari
  • sea salt and pepper to taste

Here’s How:

  1. Wash kale leaves and remove from stems by starting on bottom end, holding stem with finger tips of one hand, grabbing both sides of kale leaves with other and briskly sliding down the stem, removing the leaf.
  2. Complete removal of stems of all leaves, and discard or save for another saute or soup stock.
  3. Chop leaves and set aside.
  4. Chop peeled garlic and set aside.
  5. Heat large skillet and when hot, add ghee and garlic if using.
  6. Add kale right away, sprinkle with liquid aminos and cover on medium heat for 4-5 minutes or until tender and done.
  7. Season with salt and pepper and place in a lovely small platter, piled high.