Count Your Kale-ories: Simple Sauteed Kale

 

We know it may seem trendy, but here at Athlete Food, we can't seem to get enough of kale. It is easy to find at most grocery stores, it's sturdy enough to not turn in the refrigerator after a day, and it naturally adds bonus nutrition to so many meals. We seriously eat it ALL THE TIME. Raw, cooked, hidden from the kids in tacos, you name it, we’ve found a use for kale.

Here are our top 5 favorite ways to eat kale:

one...in salad

two...in tacos 

three...in kale avocado dip

four...in pasta

five...on it's own! (See recipe below and large photo above)

Sesame Sauteed Kale

We like to serve this with roasted salmon and keep the leftovers (if there are any!) as a snack for after workouts 

1 bunch of curly kale

2 teaspoons coconut oil

1 teaspoon gluten-free soy sauce

1 teaspoon toasted sesame seeds

Remove tough ribs from a big bunch of kale. Tear or cut leaves into pieces (they don't have to be tiny, but the smaller you cut, the more you can fit in the pan).

Add 2 teaspoons coconut oil to a large frying pan. When melted, add kale and cook until wilted, 3-4 minutes.

Season with 1 teaspoon of gluten-free soy sauce and top with 1 teaspoon of toasted sesame seeds.