One day I had wilted
some kale in a bit of olive oil much like I usually do with spinach.
Not exact matches
Beautiful to behold, this creative recipe is also full
of protein and good - for - you ingredients like whole - wheat pastry flour, sweet potatoes,
olive oil, garlic,
kale, and just a
bit of white wine (which is rich
in antioxidants).
I actually prefer curly
kale, and I usually saute it
in a
bit of olive oil with a little garlic and onion powder.
I have just discovered
kale and have fallen
in love with it... spinach may get jealous, but there's room for more than two deep green leafies
in my life... that being said, this recipe looks very interesting and a good addition to a meatless day's menu, but... isn't the garlic a
bit bitter when it is added without a
bit of taming
in hot
olive oil?
In a large bowl, sprinkle
kale with lemon juice, just a touch
of olive oil, and a
bit of salt.
But if the greens are young and tender — arugula, or spinach, or very young
kale — they won't be hard - cooked with garlic and a lot
of olive oil but briefly sautéed
in a small
bit of oil and sprinkled with sherry vinegar and turned onto plates for a warm salad.
I had a snack
of celery stick and two pieces
of cheese at 1030 am then lunch at 12.45 pm X1 can tuna
in h2O
bit of raw
kale X11 spinach leaf 1/4 cup spring onions 15 ml
of a low carb mayo +
olive oil + 1/2 an avo x2 hours later my ketones decreased now to 0.2.
This is really easy to do with
kale, even if it is frozen, because it cooks so fast — give it 3 minutes
in olive oil in the bottom
of the pot, maybe with a clove
of crushed garlic or some
bits of onion, and then add the sauce and heat it up.