Lately I’ve been on a bit of a kale kick. I sometimes forget how much I like kale, and I think the recipe I’m going to share will make you like it, too! Don’t fear this prehistoric looking leafy green- it’s sooo good for you, and it really can taste great. I ate this with roasted butternut squash, seasoned simply with olive oil, salt, pepper, and honey
For this recipe, I didn’t measure anything but I’ll try and make approximate amounts here 🙂
Sauteed Kale with Chili and Parmesan
- 1 bunch of green kale
- olive oil
- chili powder (about a tsp)
- fresh grated parmesan (I used a small handful, maybe a 1/4 cup, of a delicious parmesan we get from an Italian grocery store.)
- toasted pine nuts (1/4 cup)
I also enjoyed another kale dish, where I sauteed kale in olive oil and seasoned it with salt and pepper. I added tomatoes, avocado, and hemp seeds. I topped it was a ‘champagne vinaigrette’- basically I took a flavoured champagne vinegar, mixed it with a bit of dijon mustard, olive oil, salt and pepper.
For more kale ideas, check out these kale chips!