Toss this easy kale recipe together as a nutritious side, while your main protein dish bakes or braises.
1 T olive oil
1/2 small cabbage
1/2 red pepper
1 medium shallot or 1/4 C sliced sweet onion
1 1-inch piece of jalapeño (optional)
2-3 sun dried tomatoes (optional)
1 medium carrot
1 bunch kale
seasonings
- Heat 1 tbsp olive oil in a pan on medium heat.
- Prep your space: Pull out a large cutting board and knife. Give the knife a quick sharpening with a steel.
- Prep your veggies: Rinse all veggies as needed, using a natural citrus wash for non-organic produce. Scrub the carrot and peel the shallot. Seed the peppers.
- Quickly slice the cabbage into long strips, then the peppers, tomato, and shallot. Cut the carrot into a coarse julienne. Scrape the whole mess into the heated oil and give it a stir.
- While the “hard” veggies are cooking, cut the stems out of the kale, and cut the kale leaves into thick strips. Remember to stir the cooking veggies every minute or so. After about 5 minutes toss the kale into the cooking veggies and stir.
- Throw out the trimmings and wash the cutting board and knife. After 5 more minutes cover the pot and turn the heat to low while you prep the rest of your dinner. Stir occasionally but don’t let it sit too long.
- Sprinkle on some salt and pepper, or Adobo, or an herb blend before serving hot out of the pan. (No serving dish to wash!)
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very easy , Thanks Lisa 🙂