• Cooking Time: 5
• Servings: 2
• Preparation Time: 5
• 1 bunch of kale (any variety - rinsed, removed from stalk, & torn into 2-3 inch pieces)
• 1 tablespoon of organic, unrefined, extra virgin coconut oil
• 1 cup cherry tomatoes
• 1/3 yellow onion (chopped)
• 1 garlic clove (minced)
• Pink Himalayan sea salt or Real Salt (to taste)

1. 1. Heat oil on medium in a skillet (I love to use my cast iron skillet for extra iron)
2. 2. Saute the onions for about 1-2 minutes until slightly caramelized
3. 3. Add in the kale, tomatoes, garlic, and salt
4. 4. Saute for about 2 more minutes until the kale is slightly wilted (don't overcook to preserve nutrients)
5. 5. Serve alone or as a side to any meal OR inside an omelet! ;)

First of all, I hadn't heard of Kale until being introduced to it by my mom. I tried Kale Chips which to my surprise, were delicious!! It was the only way she could get my younger siblings to eat kale. The more I learned about kale and it's super-food benefits, I began cooking it all the time! I got a bit creative one day with breakfast and decided to try it sauteed along-side my eggs using my intuition to tell me what would make it taste scrumptious.