• 1 pound kale
  • 1 1/2 tbsp grape seed oil
  • 1/4 tsp sea salt


  1. Remove stems (and veins, if desired) from kale. Cut or tear leaves into 1/2-inch strips
  2. In skillet, heat oil over high heat
  3. Add kale and salt; toss to coat leaves
  4. Cover; reduce heat
  5. Cook until tender, about 20 minutes

Recipe and picture courtesy of with adjustments made by me!