Ingredients

• Ingredients Scale 1x2x3x 1 bunch kale 1 tablespoon olive oil or 1/4 cup water or veg broth 1 – 2 tablespoons nutritional yeast 1 teaspoon garlic powder mineral salt & pepper, to taste

Preparation

• Instructions 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 (shown below). Serves 3 – 4 Store: Leftovers can be stored in covered containers in the refrigerator for up to 5 days.