Food Lion Kitchen: Kale Saute’

Dr. Suzzette Goldmon of the Art Institute of Raleigh-Durham creates a Kale Saute’.

This recipe calls for swiss chard.  Even though the video does not include swiss chard, we left it in the recipe to give you an option.

Baby Kale, leaves, washed, cut 3 cups (approx. 6 oz)

Red Swiss chard, washed, cut 3 cups (approx. 6 oz)

My Essentials Olive oil 2 Tablespoons

Onions, diced 1/4 cup

My Essentials Butter, unsalted 2 Tablespoons

Salt and pepper to taste

Procedure:

1. Saute’ onions in olive oil.

2. Add the kale and swiss chard.

3. Season with salt pepper.

4. Cook on medium-high until wilted.

5. Add a bit of butter for finishing flavor (optional).


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