The best sauteed kale – ready in under 10 minutes, and packed full of flavor! This kale is the perfect ingredient for buddha bowls, salads and pasta.
Sauteed kale has been my favorite post workout meal (plus a Sunwarrior protein shake) for the past month. I love adding it to a large bowl of brown rice, broccoli and black beans with a sprinkle of hemp seeds on top. I’ve also demolished an entire head of sauteed kale with cherry tomatoes as a large cooked salad and felt super powerful all day. I added a simple olive oil, sesame oil, lemon juice, and rice vinegar dressing and have used that same combination every single time that I cook kale. It’s delicious! My favorite part of this recipe is that it can be cooked from start to finish in under 15 minutes!
Since I’ve been training at the gym 4-5 days a week for the past month, I have been trying to eat a super replenishing meal after the gym. I like to use this kale recipe to add to left-overs of brown rice or quinoa and add additional protein from beans, nuts and seeds. Hemp seeds are mandatory for me on salads since they’re like a mini magical crouton packed full of antioxidants and minerals.
I’ve also been trying to consciously eat more whole foods that contain iron, magnesium and omega-3 fatty acids. One cup of kale has 6% of the recommended daily iron and 6% magnesium, but I pretty consistently eat an entire bunch of kale on my own. Once you cook it down, it goes from an overflowing pan to a normal portion, and you can easily sneak in way more kale than you’d expect. I like to also cook a handful of cherry tomatoes at the same time, and this adds another antioxidant powerhouse into this recipe. My favorite tomatoes to eat are heirloom tomatoes, and you should definitely try to use them if they’re in season. If you make this dish and share it on social media, be sure to tag it with #apolloandlunablog so I can check it out!