Ingredients

1 bunch whole kale (I like the real dark veiny variety) with stems attached

1/4 cup oil (olive or walnut, etc)

1/2 tsp Salt or to taste

1 tbl garlic (crushed)

1/4 tsp Pepper (note, for spike, can use red flakes)

1/8 cup lemon juice (Optional)

Preparation

  1. loosely chop kale, and add oil and other spices. mix by hand
  2. Heat skillet with remaining oil
  3. Flash saute while adding lemon if desired (Note: DO NOT OVERCOOK! SHOULD REMAIN FRESH GREEN COLOR, BUT QUITE WILTED)
  4. PLACE IN BLENDER, (NOTE: DON’T PULVERIZE, JUST BLEND UNTIL FINELY CHOPPED)
  5. Your done! Put on toast or reserve in container for use.