I prefer kale lightly sautéed rather than raw. I especially love combining this antioxidant, fibre rich plant with onion and broth to give it some powerful gut loving punch. Onions are an awesome prebiotic (fertiliser for our good gut flora) and bone broth, well broth is rich in collagen and glutamine amongst other things which help reduce inflammation and promote healthy repair of gut lining. Have this as side dish for fish or meat.
Ingredients
1 1/2 cups, finely chopped kale
1 whole brown onion, chopped roughly
1 tbsp jalapeno, chopped (optional)
1 tbsp coconut oil (or ghee)
1/2 tsp garlic powder
1 tsp ground fennel
1 tsp himalayan salt
1/2 cup bone broth (or an extra 1tbsp of coconut oil or ghee)
2 tsp ground black pepper
You can add 1 rasher gluten free bacon, chopped roughly for a different version (optional)
Method
Heat spices and onion in a medium saucepan for a couple of minutes on med-high heat until aromatic and onions are translucent.
Add coconut oil, kale, jalapeno and onion. Add bacon at this point
Saute for 5 minutes (or longer) until kale begins to wilt. Add bone broth and cook a further 2 minutes.
Serve with Jalapeno Baked Trout and Pumpkin and Carrot Puree
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