Sautéed Kale and Spinach

You might not realize it from looking at my blog, where the top categories are dessert, Heavenly Cake Bakers, and chocolate, but I’m trying to make smarter food choices – more produce, organic when possible, less animal fat.  Today’s lunch as a satisfying effort toward that worthy goal.  (It will be interesting to see if the vegetable category will surpass the sweets in coming months.)

Ingredients

2 – 3 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
kale salad mix (sold in 1 lb. bags at Whole Foods, includes shredded purple cabbage and carrots)
baby spinach leaves
salt, pepper, red pepper flakes
2 – 4 tablespoons water
1 – 2 tablespoons rice vinegar

Directions

• Add oil and onion to a large frying pan, cook over medium-high heat
• When the onion begins to caramelize, add garlic and cook for just a minute or two
• Add kale and spinach (I haven’t given amounts in the list above,  I probably used 3 – 4 cups of each)
• Season with spices and add water to steam greens
• Cook until kale and spinach are wilted
• Sprinkle with vinegar

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.