Kale Saute

0.25 tsp Paprika
1 tsp Garlic Paste or a Clove minced
2.0 cup, chopped Kale, stems removed
0.5 tbsp Extra Virgin Olive Oil
Sprinkle Cayenne Pepper (Ground)
~1tbsp Better than Bouillon - Organic Roasted Chicken Prepared Stock

Make chicken stock: 2 tsp in 2 cups of water. Set aside. Add olive oil to a 8 - 10-inch skillet. Place trimmed, chopped kale and saute, stirring often, for a few minutes on medium heat, or until it starts to brown. Keeping an eye on it, add paprika and cayenne. Stir to combine. Once you have the amount of browning you like, move the kale to the side of the pan. Add garlic and stir constantly until fragrant. Move kale back to center of pan and combine with garlic. Add just enough chicken stock to make a small puddle under the kale. Stir to combine. Stock will evaporate and steam the kale. Stir a couple of times. Once the kale seems tender-crisp, remove from heat. You can add a bit more oil and scramble or fry an egg or 2 to round out the kale as a breakfast. Store your excess stock for tomorrow's kale breakfast or another recipe. Enjoy! Serving Size: Makes 1 serving

Number of Servings: 1.0

Recipe submitted by SparkPeople user WORSHIP_SINGER.