Kale Saute

This is one of my favorite preparations for kale. This dish can serve as a veggie side or as a lunch bowl option (see recipe below). I can't tell you how many times I whip this kale up for lunch as it goes with basically anything. According to Dr. Greger's Daily Dozen App, we should be getting at least two servings of greens a day. The key to getting in your greens is to have them prepped, bagged, and ready to go in the fridge. I try to keep kale, collards, and chard washed and ready. Another key to this dish in particular is to keep a jar of toasted pine nuts in a jar in the fridge ready to garnish a dish at a moment's notice-so quick and easy to prep!

Serves 2 as a side

Ingredients:

• 1 bunch of curly kale, sliced thin

• 1-2 chopped leek

• 1-2 tbsp toasted pine nuts

• Olive oil in spray bottle

• Salt and pepper to taste

• 2-3 tbsp water or veggie broth

• Optional: red pepper flakes

• Optional: squeeze of lemon

Instructions:

1. Spritz a non stick pan with about 5 sprays of olive oil (or use water or broth if you are oil-free).

2. Sauté leeks until lightly browned.

3. Add sliced kale, salt and pepper and sauté until desired tenderness. You will need to add water or veggie broth 1 tbsp at a time as you sauté to prevent kale from burning or sticking to the pan. You may need to cover to speed up the process. I sauté mine for about 5 minutes as I don't like it overcooked.

4. Sprinkle with red pepper flakes and one to two tablespoons of toasted pine nuts and toss again.

Notes: Here are three variations you may find tasty:

1. Squeeze a touch of lemon on the kale right before serving.

2. Add a few sliced Kalamata olives to the kale when sautéing.

3. Top with rawmesan.

Kale Saute Bowl

I often keep cooked lentils in the fridge to throw into various dishes as they are so good for fiber, protein, and iron. I use TruRoots sprouted lentil blend brand a lot because it is sooooo fast to cook--only 4 minutes! I also use TruRoots sprouted quinoa blend and try to make it at least once a week to have on hand for anything. Here I use both in a bowl with the Kale Sauté and a drizzle of tahini dressing. This bowl is my quick lunch therefore it is pretty simple.

Serves 2

Ingredients:

• 1 cup cooked quinoa

• Kale Sauté as per recipe above

• 1 cup or more of cooked lentils seasoned with salt, pepper, garlic powder, and a spritz or two of good olive oil.

• 5-10 pitted Kalamata olives, sliced

• 2-4 tbsp tahini dressing (see below)

• Optional: rawmesan

Instructions:

1. Make Kale Sauté.

2. Slice as many Kalamata olives as you like (5-10).

3. Heat up quinoa in microwave (or use cold if your microwave is broken like mine).

4. Season the cooked lentils to taste (or if you are in a rush like me, just keep them plain and let the tahini dressing do all the talking so to speak).

5. OR combine the quinoa and lentils.

6. Plate the bowl with half of it kale sauté and the other half lentils and quinoa.

7. Drizzle tahini dressing over the quinoa and lentils and top with the Kalamata olives, salt, and pepper.

8. Optional: top with rawmesan

Tahini Dressing

Blend the following ingredients in a Vitamix, then taste and adjust seasoning.

Ingredients:

• 1/4 cup good tahini (I like Pepperwood Organics or Soom Tahini)

• 2-3 cloves garlic

• 1 lemon squeezed

• 2 tbsp tamari

• 2 tbsp nutritional yeast

• 1/2 tsp turmeric powder

• 1/4 tsp smoked paprika

• 1/3 cup water

• Salt and pepper to taste

• Optional: red pepper