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Jenny's Basic Sauteed Kale & Tomatoes

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Serves 2 | Prep Time 5 | Cook Time 5

Why I Love This Recipe

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.

Ingredients You'll Need

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. Heat oil on medium in a skillet (I love to use my cast iron skillet for extra iron)

2. Saute the onions for about 1-2 minutes until slightly caramelized

3. Add in the kale, tomatoes, garlic, and salt

4. Saute for about 2 more minutes until the kale is slightly wilted (don't overcook to preserve nutrients)

5. Serve alone or as a side to any meal OR inside an omelet! ;)

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