Ingredients
- 2 tbsp vegetable oil olive, coconut, etc.
- 2-4 tsp garlic minced
- Dash of red pepper flakes optional
- 1 bunch fresh kale stems removed and chopped
- ¼ tsp salt
- ⅛ tsp ground black pepper
Instructions
- Heat the oil in a skillet and add the garlic and red pepper flakes (if using). Cook over medium heat for 1 minute or until the garlic just begins to brown, stirring frequently.
- Add the kale in batches, stirring after each addition. Cook until slightly wilted.
- Season with salt and pepper, stir and cook over medium heat for about 5 minutes or until the kale is just tender.
- Serve immediately or keep leftovers in an airtight container in the fridge for 4-5 days.
Notes
Kale contains many powerful antioxidants, including quercetin and kaempferol. These have heart-protective, blood pressure-lowering, and anti-inflammatory properties!