Kale and Swiss chard are superfoods. Yes, that means they are good for you! Now some of you might be saying yuck, but let me assure you once you learn how to properly cook these two leafy greens, you will acquire a taste for them. This is good because both of these will grow – in most climates – during the fall, overwinter with protection and in early spring. This makes it easy to eat vegetables that are in season when very few actually are.
Here is my favorite way to cook both of these superfoods. I created this recipe myself – and didn’t make exact measurements. I giving you an educated guess on the exact amounts. I suggest you start with small quantities of these ingredients and adjust the amounts to suit your personal tastes.
- Kale or Swiss chard (I use two large bunches)
- Balsamic vinegar
- Lemon flavored olive oil
- Real butter
- Citrus flavored sea salt
- Dash of garlic
Wash the kale or Swiss chard.
Remove the leaves from the stems. Discard the stems.
Place the leaves in the pan. There is no need to tear them into small pieces because they will cook down.
Add 1/4 cup butter, 1 Tablespoon lemon flavored olive oil and 1 Tablespoon balsamic vinegar to the pan.
Place the pan on the burner. Set the temperature dial to medium. Allow the greens to cook down. Stir occassionally. Serve hot.