Kale is a cruciferous vegetable which is high in vitamins K, A and C. It also contains large amounts of manganese and flavonoids. Kale has some special cancer risk-lowering benefits, and is rich in antioxidants and good for detox.
2 Tbsp olive oil
2 bunches roughly chopped kale, with stems removed
½ cup vegetable stock
Freshly ground black pepper
1 Tbsp vegan butter or vegan margarine
- Place a large sauté pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
- Add the kale and sauté for 3 to 4 minutes, stirring frequently until wilted. Add the vegetable stock, season with salt and pepper to taste, and cook for 5 minutes.
- Remove from the heat and stir in the non-dairy butter. Drain the excess liquid. Serve immediately.
Stored in a covered container in the refrigerator. Leftover braised kale will keep well for up to 2 days.
Serves 4 people
Recipe supplied by Marjorie Marino, Bulacan, Philippines
Show Comments / Reviews
No Comments / Reviews