Kale… It’s what’s for breakfast

My mom was amazing at a lot of things but one of the things I remember most about her gardening was that she found a way to use everything she planted. What wasn’t fed to us, or friends, was given to the horses or compost bin. Nothing went to waste. Instead of horses I have chickens but the challenge is still alive. It is mid-winter here in the mid-south and while picking is slim we are blessed with plenty of kale, carrots and crimson mustard greens. The carrots are a yummy addition to any meal and while the mustard greens are pretty and abundant, my family has deemed them best as fodder for the chickens. It’s time to put the kale to good use.

Stir Fry Kale

  • 4 cups fresh kale (torn into bite sized pieces)
  • 1/2 T Butter
  • 1 T Nutritional Yeast
  • 1/2 t Apple Cider Vinegar
  • 1/4 t onion salt (Trader Joe’s is my go-to)

Heat your pan on medium high and melt the butter. Add your kale and top with the dry ingredients. Sprinkle the ACV over the whole lot and stir fairly often for 4-5 minutes so your seasoning mixes throughout and your kale doesn’t burn.

Serve with eggs or eat alone. This recipe makes two portions packed with vitamins A, K, B6, C, calcium, potassium, copper and manganese, fiber, thiamine, riboflavin, antioxidants, amino acids and B-12. Whew! You just thought you were having breakfast!

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