One of the simplest and most delicious ways to enjoy kale is to simply saute it with a bit of parmesan cheese, or for a vegan version, with brewer’s yeast flakes. Kale can be eaten raw, but the leaves are rather tough. Its flavor is greatly enhanced by lightly steaming or sauteeing, as well as its digestibility. I like adding in the Indian condiment “asafoetida” which both enhances the flavor and also has a medicinal effect on the digestive system, improving appetite and digestion. Sautee the kale until it turns bright green. Avoid overcooking – you want the kale to maintain its beautiful, vibrant color and full nutrition!
- 1 bunch of kale
- 2 teaspoons olive oil
- a pinch of asafoetida
- 50 g parmesan cheese
- salt to taste
Wash and chop the kale into smaller 3 cm pieces. Heat the oil, and when warm add a pinch of asafoetida. Sautee the kale, until it turns bright green and has slightly softened, adding salt to taste. Add the parmesan cheese or yeast flakes and allow to slightly melt.
It is ready in about 5 minutes and makes a healthy side dish to almost any meal!