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.