- 1 Tbs extra virgin olive oil
- 1Tbs grass fed butter, (or more olive oil, ghee)
- 2 cloves garlic smashed
- 8 cups loosely packed, chopped and washed kale leaves
- finely ground sea salt and freshly ground black pepper, to taste
- 2 dashes of ground nutmeg
- ¼ tsp red pepper flakes
- ½ cup chicken broth
- garnish with pecorino romano cheese, optional
- Smash two garlic cloves with the flat of your knife, and then remove the skins.
- In a large wide pan, over medium heat, add the olive oil and Ghee.
- Sauté the garlic cloves, until fragrant and lightly browned, about 1 minute. Remove garlic and reserve.
- Add kale to the pan and sauté, stirring constantly, until it turns a bright green, about 3-4 minutes.
- Add salt and pepper, nutmeg, and red pepper flakes. Stir to incorporate.
- Stir in ½ cup chicken broth. Return garlic cloves to the pan, nesting on top of the kale.
- Cut heat back to a low-simmer, cover and cook for an additional 4 minutes. To prevent burning, check periodically to make sure there is still some moisture in the pan, and add additional broth as necessary.
- If desired, serve topped with shaved pecorino romano cheese.
**This updated recipe was adapted from Caroline LaMorte’s recipe and can be found on her blog, A Whole New Twist at Home. http://awholenewtwist.com/easy-sauteed-kale/