Sautéed Kale 

First Church of Christ Scientist

First Church of Christ Scientist Boston MA

1 regular bunch  of kale
1 T. olive oil
1 clove garlic, finely minced

Thoroughly rinse the kale in cold water, soaking if necessary to remove grit. Tear the kale into chunks, removing ribs and stems.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and quickly stir it around to avoid burning.
Throw in the kale and use tongs to move it around the skillet. Continue cooking until slightly wilted but still crisp, about 1 to 2 minutes.

Remove the kale to a plate.  Top with honey yogurt and salted roasted peanuts. 

 

Honey Yogurt
1/2 c. plain yogurt
1 T. honey
½ tsp. honey and ginger condiment (optional)
½ tsp. nutmeg syrup (also optional)

 Stir ingredients together.  Adjust sweetness as needed by adding more honey.  Do not add salt if serving with salted peanuts.  Ignore the optional ingredients if you don’t happen to have them on hand.  Serve chilled.


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