Ingredients

• 1 bushel of kale 

• 1 bell pepper, sliced

• 1 onion, sliced 

• 1 Tbsp cooking oil

• Salt + pepper to taste

Preparation

1. Be sure your vegetables have been rinsed + dried. Start with ripping the kale leaves off the stem (like pictured). Once all leaves have been separated use a knife to chop into bite size chunks for easier consumption. 

2. Add the kale into a bowl and gently massage the leaves, rubbing them around your hands/fingers. This helps break down the tough cell structure for a softer texture and easier digestion. 

3. Next slice up the onions + bell peppers. Place aside in a separate bowl. 

4. In a skillet, drizzle 1 Tbsp cooking oil. Add in the onions first. Cook alone until they start to brown.

5. Once onions start to brown add in bell peppers for a few minutes. I like mine crispy still, not mushy, so I only cook for a minute or two. 

6. Lastly add in the kale - all in the same skillet. Sprinkle salt + pepper to taste. Cook for a few minutes tossing around regularly.

7. Transfer to a serving bowl once finished. Dish up desired portions and enjoy!

Tips

• No dressing is needed when it’s seasoned up and sautéed with other vegetables it tends to have enough flavor!

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AT EVEXIA, OUR MISSION IS TO SERVE THOSE WHO WANT TO BETTER THEIR LIVES THROUGH AN ENHANCED FOCUS ON IMPROVING DEEP HEALTH AND WELLNESS.

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