While walking to my car after doing some Christmas shopping the other day, I noticed something across the street that caught my eye. Yes! …Literally. That is the new organic market’s name.
The place was fantastic and reminded me of a scaled-down Whole Foods. They had tons of organic fruits, veggies, and hard-to-find dry goods like coconut flour. While I was there I picked up a large bunch of leafy green kale and a big white onion. I should have taken a picture of those pre-cooked beauties… they looked like food art.
I’ve never cooked kale before but lately I’ve been hearing lots of good things about it. Kale is one of the world’s best super-foods: it’s full of vitamins, anti-oxidants, and is an anti-inflammatory. After doing a little internet searching I was inspired by a recipe on Kayln’s Kitchen that incorporated both my kale and my onion. Here’s my spin on it 🙂
Kale & Onion Saute
- 1 large white onion
- 2 cloves garlic
- 2 tbsp coconut oil
- 1 large bunch of leafy kale
- 2 cups water
- ¼ teaspoon salt
- 1 teaspoon fish sauce
Chop onion and dice garlic. Heat coconut oil over medium heat in a large saucepan. When the oil is hot add the onion. After about 3-4 minutes add the garlic and let it cook for another 3-4 minutes stirring occasionally. While the onion and garlic is cooking cut off the stems of your kale (and throw them away) and chop or tear the leaves into approximately 2 inch pieces.
Add the leaves to the onion/garlic mixture. Then add a half cup water, stir, and let sit for 5-10 minutes or until the pan is almost dry. When the pan is almost dry: add another ½ cup water, stir, and let sit for 5-10 minutes or until the pan is almost dry. Repeat this process you’ve used a full 2 cups of water and your pan is once again almost dry. This will take approximately 20-30 minutes.
Then remove your kale/onion/garlic mixture from the heat and season with the salt and fish sauce. Enjoy!