Lemon Horseradish Kale

a few large handfuls fresh kale (as much as you want, I filled a 9" fry pan)
2 T. freshly minced horseradish
squeeze lemon juice
1 T. extra virgin olive oil

Add everything to pan and saute for 2-4 minutes or until kale is just bright green. Promptly remove from heat and serve. This is great as a side with any lunch, dinner, eggs, in soups (see my Grass Fed Beef Bone and Vegetable Soup), and of course with the Asparagus and Red Pepper Omelet lunch!

*kale is an excellent source of Vitamin K, B-6, Magnesium, Iron and so much more.

No comments:

Post a Comment

Hi! Thanks for taking the time to comment :) Your comments help drive this healthy gluten free community.

As a token of our appreciation, our blog is DoFollow. In addition, as a top commentator, your blog/website will be linked on our frontpage. Thus, your comments here benefit your website, our website, and, ultimately, celiac awareness.

Blessed be,