This dish combines two of my favorite vegetables and gives some added texture and crunch to your average cooked kale. The flavors play well together and make for a great side dish with baked tofu and a pile of mashed potatoes.
1bunchbroccoliniabout 11 ounces, cut into one inch pieces with ends removed
1bunchcurly kaleleaves removed from ribs and roughly chopped
In a large skillet, bring extra virgin olive oil to a medium heat and sauté garlic for a couple of minutes, until fragrant.
Add broccolini to the skillet and sauté for a minute more. Add water to the skillet and cover for about 3 minutes, allowing the broccolini to steam.
Once most or all of the water is gone, uncover the skillet and add chopped kale. Evenly combine the kale with the broccolini and sauté for a few minutes more, until the kale is soft and wilted.
Add a pinch of salt and serve warm.
Make this dish your own by finishing it with a squeeze of lemon juice or a pat of non-dairy butter. If you’re not a big kale fan, add less of it, or omit it altogether. You can keep everything else in the recipe the same.