3 bunches* of kale (or any other leafy green veggie)
1 tbsp of extra virgin olive oil
¼ teaspoon crushed red pepper
1 clove minced garlic
Sea salt (preferably in a grinder)
*Using kale this came to about 18 cups raw kale
Instructions
Wash kale (or your favorite green leafy veggie) and chop it. Heat 1 level tablespoon of EVOO (extra virgin olive oil) in a big pot over medium heat. Add roughly ½ teaspoon of crushed red pepper, 1 clove of minced garlic, and 1-2 grinds of sea salt and allow to heat for one minute and then dump your well-chopped kale (or green in) and stir down until wilted. If it starts to stick to the pan, add a few tablespoons of water. This wilting will be about 6 minutes for kale. (Other greens will take a good deal less time less time). You can keep this for up to 5 days in the fridge when you use an air-tight container. This way, even though they are washed and ready to go, they won’t go bad the next day.
We have our clients keep this in their fridge to toss on salads, sandwiches, pizzas and to eat as a side. And remember, eat it before meals if you want to eat less of the heavier fare at your meal. Also eat it before your snack and you may find that you don’t need that snack after all!
Notes
Nutrition facts per serving (using kale) -other veggies will have a bit fewer calories. *(note sodium will vary if you use more salt than we did)
Nutrition Information
Serving size: 1 cup Calories: 61 Fat: 2 g Saturated fat: 0 g Carbohydrates: 8 g Sugar: 0 g Sodium: 41 mg Fiber: 2 g Protein: 3 g
Recipe by Nutrition Twins at https://www.nutritiontwins.com/sauteed-kale-batch-cooking/