Kale Kraut
Equipment
- Cast iron skillet or frying pan.
- cutting board
- Chopping Knives
- Measuring spoons and cups
- Spatula
Ingredients
- 1 tbsp cocnut oil or butter
- 4 branches of kale leaves
- 1/4 cup sauerkraut
- 1 tsp minced garlic
- pinch of salt
Instructions
- Wash kale leaves
- Measure sauerkraut and garlic
- Heat coconut oil or butter in a skillet
- Chop kale leaves into strips
- Throw kale into the heated skillet and toss until coated in the oil
- Cook for 2 minutes until it is slightly wilted
- Add minced garlic and salt
- Turn off burner and remove skillet from the heat
- Add 1/4 cup of sauerkraut and toss with the kale and garlic mixture.
- Sprinkle with salt. The sauerkraut has a strong salty flavor, so you do not need much.
Notes
Pro tip: Steps 8-9 are important! You don't want to let the sauerkraut cook for too long, as this will cook away the healthy fermented aspect of the sauerkraut. Removing it from the heat and tossing it with kale with allow it to warm, but not to cook.