Kale is not difficult to cook with our one of our favorite kale recipes.
1 Bunch of Kale, choose tender young leaves (about 6 cups)
2 Tbsp. chunky all natural peanut butter
1 Tbsp. rice wine vinegar
1 tsp. coconut oil or butter
Wash and trim away the main vein down the middle of the leaves. Wash leaves and chop or tear into bite size pieces. Steam the leaves for 2 minutes just until bright green, not soft. In a bowl, mix steamed leaves with chunky all natural peanut butter and rice wine vinegar. Toss until well dispersed. (It is fine to allow this mixture to sit for several hours to marinade if desired, so can be done ahead). Sauté in butter or coconut oil and serve.
Per Serving: 107 Calories, 5 g Protein, 5.8 g Fat, 11.7 Carbohydrates, .5 g Sugar, 2.6 g Fiber.