What you need: 1-2 bunches fresh kale. (1 bunch was enough for 2 people.)
1-2 cloves garlic – minced.
Juice from 1 lemon.
1-2 tablespoons coconut oil.
Step one: rinse and trim kale. Make sure to cut off JUST the leaves! If you get a piece of the stem when you’re taking a big bite it will taste really, really bitter and gross. Chop leaves into bite size pieces – they sauté faster.
Step two: Melt the 1-2 tablespoons of coconut oil in a large non-stick frying or sauté pan and add garlic. Cook garlic for about 30 seconds then add half the fresh kale. Cook, stirring constantly, for about a minute, then add the rest of kale.
Step three: Let everything cook down for about 10 minutes. Make sure to keep stirring so garlic doesn’t burn.
Step four: When kale has finished cooking, spoon onto a plate and cover with a little lemon juice.
Roasted Rosemary Potatoes
What you need:
1 pound Golden Creamer potatoes
4 sprigs Fresh rosemary
Salt & Pepper
1 Onion – cut into slices.
Preheat oven to 400 degrees.
Wash potatoes and cut in halves.
Wash and chop onion in large pieces.
In a deep roasting pan lay pieces of the rosemary on the bottom.
Layer potatoes and onions over the rosemary.
Cover with salt and pepper to taste.
Cover everything with a light layer of olive oil.
Cook for about 45 minutes.
(20 minutes through rotate and turn potatoes)
* I choose to lay the fresh rosemary on the bottom of the pan instead of finely chopping it. The rosemary itself has such a strong flavor that mixing it in with the onions and potatoes is not necessary. If you like stronger spices, feel free to finely chop the fresh rosemary and cover the onions and potatoes like you would with the salt and pepper.
* This is a before picture, just for reference. After the 45 minutes is up the onions will be nice and crispy!