I have to admit, I don’t like the taste of kale. I just don’t. Of course, I know it’s considered a superfood and one of the most beneficial vegetables on the planet. Since I don’t like the taste of kale, I decided to play around with it and see if there are other ways that would taste better than just raw. So, I sautéed it. Of course, it turned out like chips, crunchy. Check it out!
Oh, and don’t forget the blueberries. They are in season now. Also, they give this salad the sweetness. Naturally, they add a boost of vitamin C and contain calcium, which is good for maintaining healthy bones.
The pumpkin seeds are good to snack on or to add to a salad like this one. Because of the large content of magnesium in them, they benefit your blood. Also, they can help prevent heart attack, stroke, or cardiac arrest in the future.
What do I need to put this recipe together?
Kale contains vitamin A and folate.
Pumpkin seeds is high in fiber and magnesium.
Blueberries full of antioxidants and can boost your immunity.
Pecans are full of calcium and can help lower the bad cholesterol in your body.
Along with those ingredients, you will need olive oil.
Steps
Heat up 1 Tablespoon of extra virgin olive oil in a skillet.
Add 1 1/2 cups raw chopped kale, stir constantly. Add a tiny pinch of salt.
Sauté until kale starts to get darker.
Add 1 tablespoon chopped pecans and 1 Tablespoon pumpkin seeds.
Remove from heat and transfer kale to a serving plate.
Add 1/2 cup blueberries, then serve!
Ingredients
- 1 Tbsp extra virgin olive oil
- 1½ cups raw kale, chopped
- 1 pinch salt, or to taste
- 1 Tbsp pecans, chopped
- 1 Tbsp pumpkin seeds
- ½ cup blueberries
Instructions
Heat up 1 Tablespoon of extra virgin olive oil in a skillet.
Add 1 1/2 cups raw chopped kale, stir constantly. Add a tiny pinch of salt.
Sauté until kale starts to get darker.
Add 1 tablespoon chopped pecans and 1 Tablespoon pumpkin seeds.
Remove from heat and transfer kale to a serving plate.
Add 1/2 cup blueberries, then serve!
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