1 large bunch Local Roots kale
4 Tbsp. water
2 Tbsp. Primal Kitchen avocado oil
Salt and freshly ground black pepper to taste
1. Rinse kale, cut into 1 inch pieces and dice kale stems into ½ inch bits.
2. Heat oil in a pan. Add kale leaves and stems, stir kale in pan and cook for a few minutes until kale is soft but develops a nice crispiness.
3. Mix mayo and water together and add into pan. Mix in with kale and add salt and pepper to taste.
4. Once you've reached your desired cooked level of kale, plate and serve cold or warm.
Optional: add in either diced green apples or sautéed mushrooms to your finished dish.
Zero-waste tip: Any parts of the kale you didn't use can be saved to make a veggie broth with later.
This recipe was created by Local Roots recipe contributor Annie Martin at Primal Kitchen.
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