Garlicky Tuscan Kale

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 tbsp Garlic
  • 1 large bunch Tuscan kale

• Condiments

  • 1 Dash Hot sauce

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1 tsp Coconut oil
  • 1 tbsp Olive oil, Extra Virgin

Found on afamilyfeast.com

Ingredients

• 1 large bunch of Tuscan kale
• 1 tablespoon extra virgin olive oil
• 1 teaspoon coconut oil (optional)
• 2 tablespoons chopped garlic
• Dash of hot sauce
• Kosher salt to taste
• Freshly ground black pepper to taste

Directions

• Take each leaf of kale and run a sharp knife down both sides of rib, starting at fat end and sliding the knife down. Repeat for the entire bunch and discard ribs. Then roughly cut the leaves into large pieces and place in a colander and run cold water over leaves. Do not shake out excess water, just leave the leaves in the colander in your sink.
• Heat a large sauté pan over medium high heat and add both oils.
• Add garlic and cook for one minute, stirring often.
• Place the kale into the hot pan with whatever water is still stuck to the leaves.
• Cook for one minute, flip and cook for one minute more.
• Flavor with a few drops of hot sauce. Salt and pepper to taste and serve.