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
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).