Sauteed Kale Salad! (Oil Free)
Ingredients
- 1 bunch kale
- 1/4 cup water or veg broth (or 1 tsp olive oil)
- 1 – 2 tbsp nutritional yeast
- 1 tsp garlic powder
- Himalayan Salt & crushed black pepper, to taste
Preparation
Prep the kale: ??Wash and dry the kale leaves
The kale may need to be trimmed based on personal preferences
You may choose to keep the thick central ribs intact or remove them
For this recipe, I just removed the tougher ends
Next, stack the leaves on top of each other (if using curly kale you may only be able to do a few leaves at a time)
Using a sharp knife, cut the leaves widthwise in to thin strips across the leaves
Once done, give it a quick rough chop
Saute Kale: Heat oil or water in a large, heavy-bottomed skillet or wok over medium-low heat
Add kale and saute for 3 – 4 minutes, stirring frequently
Add seasoning: Add the nutritional yeast, garlic powder, salt and pepper, continue to cook until kale is wilted and turns bright dark green, about 4 – 5 minutes
Store: Leftovers can be stored in covered containers in the refrigerator for up to 5 days
