How to Make a Kale Side Dish

Kale is a rarely used but extremely healthy leafy dark green vegetable. While seen mainly as decoration on trays of appetizers, it has a more nutritional value and fewer calories than most other food. Incorporating it into your diet is an easy task as the growing season is long and kale tends to taste sweeter after being exposed to cold temperatures. Here’s a fast and easy side dish for you to try.

Instructions

Difficulty: Easy

Things You’ll Need:

• 1 large bunch of kale (about 1 lb.)
• ½ cup roughly chopped mushrooms
• ½ cup roughly chopped onions
• 1 tsp. garlic
• 1 tsp. salt
• 1 squeeze lemon juice
• 1 tbs. olive oil
• 3 tbs. butter
• Add-ons can include tomatoes, green and yellow zucchini, spinach, shredded carrots, “patty pan” squash, etc.

1. Roughly chopped vegetables of all kinds can be used. Remove kale leaves from stems, tear in to smaller pieces and wash. Set aside. Roughly chop any vegetables you wish to add. For this recipe I used tomatoes, mushrooms and onions.
2. Mushrooms and onions are sauteed before adding kale leaves. In large skillet over medium temperature, heat olive oil and 1 tbs. butter. Saute onions and mushrooms until almost done. Add kale and cover. Stir occasionally.
3. A squeeze of lemon helps keep the colors vibrant. Once kale begins to wilt, add any additional vegetables, garlic, salt and olive oil. Squeeze lemon juice over it all, stir and cover.

Tips & Warnings

• If needed to add steaming, add a little water and continue to keep covered, stirring occasionally until kale is wilted.
• Make this into a great entree by adding your favorite leftovers. I've added chicken, carrots, rice, beef, etc.