Can’t tolerate the roughness of kale? Try sautéing it! Sautéed kale has a softened texture, but does not fully take away the crunch! On another note, kale contains alot of beta-carotene, an antioxidant which can turn into the essential vitamin A in our bodies. Beta-carotene can only be converted into vitamin A if heat is applied to the food, so sautéed kale gives you an extra boost of vitamins and antioxidants!
Mediterranean Sautéed Kale
- 12 cups chopped kale
- 2 tbsp. lemon juice
- 1 tbsp. olive oil
- 1 tbsp. minced garlic
- 1 tsp. soy sauce
- Salt and pepper (to taste)
- Place steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat.
- Add the Kale, cover, and steam until just tender, 7-10 minutes depending on thickness.
- Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.