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Servings
2-3

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Time
Prep Time: 5 Minutes
Cook Time: 10 Minutes

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Macronutrients:
Approx. Total/Net Carbs for Entire Dish: 
17 - 31 g / 14 - 25 g
depending on amount of kale


Ingredients

  • 1 large bunch kale, stems removed, dried and coarsely chopped

  • 1 tbsp avocado oil or ghee

  • 2 small cloves garlic, minced

  • Optional: Squeeze of lemon juice

Tips & Substitutions

  • You don't need to be fancy and chop your kale or use your knife to get it off the stem. Feel free to just rip it off and tear it into pieces with your hands.

  • If you do decide to chop your kale, one way to make chopping a bit quicker is to stack your kale and then roll it up (like you would roll a newspaper). Then just chop your kale, moving down the length of the roll. This will give you nice strips to work with.

  • Your kale must be dry or else it won’t get crispy.

  • Do not overcrowd your pan. Food needs space if it's going to get crispy as opposed to steam.

  • Where's the Meat? Good question! If you want to add meat to this dish, we recommend cooking it at medium-high heat before hand and setting it aside. Leaving it in the pan takes up space that your kale needs and the meat generally takes longer to cook than the kale so you want it done ahead of time. You can always add it back at the very end to reheat if you need to. If you use a fatty meat like bacon, go ahead and use some of the fat to cook your kale. Some ideas include:

    • Ground meat, chorizo, bacon, pancetta, guanciale


Instructions:

  1. Add avocado oil or ghee to a large skillet over medium high heat.

  2. Add as much kale as can fit comfortably in the pan. You don’t want to overcrowd your pan. Move the kale around occasionally so nothing burns and everything touches the cooking surface.

  3. After about 1 minute, your kale will have reduced in size. At this point, if you still have more kale to add, add it in the same way.

  4. Once about half of the kale is in the pan cooking, add the garlic.

  5. Continue cooking the kale and garlic, adding more and moving the food around as needed. The goal is create browned garlic, and partially browned and tender kale. If you have a lot of kale to cook, you can also cook your kale in batches. Add salt and pepper as you cook to taste.

  6. Serve and eat!