This time of year is known for heavier side dishes, so keep it light and healthy with this yummy kale sauté.
TIME: 20 MINUTES
1½ Pounds Young Kale, Stems and Leaves Coarsely Chopped
3 Tablespoons Extra Virgin Olive Oil or Coconut Oil
2 Cloves Garlic, Finely Sliced
1 Scoop Bone Broth Protein™ Greens
½ Cup Vegetable Stock or Water
Sea Salt and Pepper
2 Tablespoons Red Wine Vinegar or Balsamic Vinegar
Use Organic, Non-GMO Ingredients Whenever Possible
Heat oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored.
Raise heat to high, add the stock or water and kale and toss to combine.
Cover and cook for 5 minutes.
Remove cover and continue to cook, stirring until all the liquid has evaporated.
Season with salt and pepper to taste, and add vinegar.
Top it all off by sprinkling in the scoop of Bone Broth Protein™ Greens and stirring gently.
Adapted: Original recipe courtesy of Living Beyond Organic by Jordan Rubin