Receta Sautéed Kale and Spinach
You might not realize it from looking at my blog, where the top categories are dessert, Heavenly Cake Bakers, and chocolate, but I'm trying to make smarter food choices - more produce, organic when possible, less animal fat. Today's lunch as a satisfying effort toward that worthy goal. (It will be interesting to see if the vegetable category will surpass the sweets in coming months.)
Ingredients
- 2 - 3 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- kale salad mix (sold in 1 lb. bags at Whole Foods, includes shredded purple cabbage and carrots)
- baby spinach leaves
- salt, pepper, red pepper flakes
- 2 - 4 tablespoons water
- 1 - 2 tablespoons rice vinegar
Directions
Add oil and onion to a large frying pan, cook over medium-high heat
When the onion begins to caramelize, add garlic and cook for just a minute or two
Add kale and spinach (I haven't given amounts in the list above, I probably used 3 - 4 cups of each)
Season with spices and add water to steam greens
Cook until kale and spinach are wilted
Sprinkle with vinegar