Braised Kale with Garlic and Kapers
Ingredients:
10 garlic cloves, thinly sliced
2 tbsp. Premier Olive Oil
4 tsp. Mediteranean Organics Capers, drained
1 pound organic kale, stemmed, washed & cut into 1-inch pieces
½ tsp. Pink Salt
2 tbsp. Nutritional Flakes
Freshly ground black pepper
¼ c. water
1 tsp bionaturæ® Balsamic Vinegar
Directions:
- Heat oil over medium heat in a large frying pan and add garlic, sauté until golden brown about 2-3 minutes.
- Add the capers and sauté for another minute.
- Add kale and pour in the water. Use tongs to toss, pushing uncooked leaves to the bottom until all the greens are wilted.
- Cover and simmer until kale is tender, about 5 minutes.
- Remove cover and turn up heat until liquid is evaporated.
- Remove pan from heat and add the vinegar, salt and pepper.
- Serve over white basmati rice (See Recipe) and garnish with Nutritional Flakes.
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