Delicious sautéed kale over brown rice

My parents own a farm back in Puerto Rico and recently my mom came for a visit and brought some of their kale with her. Their farming practices are free of chemical pesticides and fertilizers and they don’t grow any GMOs. I was excited to cook with some of their produce. I don’t particularly love kale, I have it in smoothies and soups but I don’t eat it raw. Sautéing it with a little olive oil and lots of garlic makes for a tasty meal.

Here’s how I prepared it:

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The stems are rather tough so I cut them out.

The stems are rather tough so I cut them out.

Farm fresh means dirt so it's important to rinse thoroughly. I like to wash them in a bowl and let the sediment settle on the bottom before taking the leaves out.

Farm fresh means dirt so it’s important to rinse thoroughly. I like to wash them in a bowl and let the sediment settle on the bottom before taking the leaves out.

In a cold pan I added about two tablespoons of olive oil and sliced garlic. Let the garlic and oil come up to a sizzle before adding the kale. Sautee until wilted and add a splash of chicken vegetable stock. Add salt and pepper to taste.

In a cold pan I added about two tablespoons of olive oil and sliced garlic. Let the garlic and oil come up to a sizzle before adding the kale. Sautee until wilted and add a splash of chicken vegetable stock. Add salt and pepper to taste.

Serve over brown rice (or any rice/grain of your choosing).

Serve over brown rice (or any rice/grain of your choosing).

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