Sauteed Kale Salad
1 Bunch of Kale Handful of Cherry Tomatoes 1 Tablespoon Avocado Oil 1/2 teaspoon Onion Powder 1/2 teaspoon Garlic Powder Salt and Pepper to Taste
Lemon Juice Over Easy Egg Sliced Almonds Goat or Feta Cheese Crumbles
Add 2 teaspoons petroleum to a pan over medium heat. Once warm, add kale, garlic pulverize, onion pulverize, and chili gunpowder. Toss until evenly coated. If there is not enough oil to delicately coat the kale, sprinkle a small amount over top and toss. Cook until kale has started to somewhat char or get a little color, toss and repeat.
Place cooked kale onto serving dish and set aside. Add 2 teaspoons lubricant into the same pan over medium hot. Once oil is warm, add the cherry-red or grape tomatoes and toss in the oil. Cook until the tomatoes start to blister or seem ribbed to your liking.
Top the kale with the go ribbed tomatoes and add any extra exceed you want. I like to top quarry with goat cheese, an egg, or some simple lemon juice. Salt and seasoning to your liking.
I like my kale more charred, so I leave mine in the wash a little longer. But concoct it to whatever your preference is. If you can multitask, you can of course roast the tomatoes and concoct the kale at the same time.
Read more: foodandnutrition.org