Recipe: Pan Cooked Kale with Garlic and Onions

I only really started eating (drinking really) Kale quite recently. I actually didn’t know I could buy it locally but as soon as I did, I jumped on the Kale superfood bandwagon. It mostly started Kale chips and green smoothies.


Recently I had a lot of extra Kale on hand, and nothing to do with it. I didn’t really want to make chips or smoothies, so I pan fried it instead. I chopped some onions, and cooked it in coconut oil with a sprig of rosemary (the only herb I had with me at the time) and then threw in the Kale and cooked it down. From the point it starts to wilt it is pretty much ready.


At this point you can take it out, or continue cooking on a low flame. I left some in the pan and let it cook much much longer and it tasted great. For the next couple of weeks it is going to be one of my go-to side dishes.


1 pound (400g) of Kale (clean the stems out)
1 bulb fresh Garlic chopped
1 large Onion chopped
2 table spoons coconut oil (or any other oil you prefer)
A couple sprigs of Rosemary

Heat the oil in the pan. Once it comes to temperature, add your Onions and Rosemary and cook until the Onions have softened. Now add the Garlic and turn down the temperature. We don’t want burned Garlic. Now throw in the Kale. If you don’t have a big pan, and the Kale is slightly overwhelming, add it in batches. They lose shape and form quite quickly so you can just keep adding more Kale as the volume lessens. Your done. If time permits you can lower the flame and continue cooking it down. It only gets better.


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