- 1 bunch kale
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 TBSP coconut oil
- Wash and shake kale leaves to dry. Remove stems and tear leaves in thirds or halves depending on the size of the leaf.
- Place slightly damp kale leaves in a bowl and add seasoning, tossing to combine.
- In a large skillet, heat coconut oil over medium-high heat.
- Add kale leaves and cook approximately 10 minutes, stirring to thoroughly cook, until leaves are slightly wilted and darker in color.
- Serve immediately.
Overcooking your vegetables leads to degradation of vitamins in foods. We typically cook our kale leaves to the extent they are soft, but still slightly crunchy.