1 bunch of kale, preferably smaller stalks which tend to be more tender
Unrefined salt and black pepper, to taste
Instructions
First, de-stem your kale. The stems are too tough for sauteeing. You can do this by removing the stems with your fingers, but that takes a while. So I highly recommend this kale-de-stemmer, which I show in the video above.
Chop the kale into small pieces.
Use a saute pan with high sides and a heavy bottom. A dutch oven works well. Heat the cooking fat over medium heat, then add the shallots. Cook until translucent, abut 2 minutes. Add the garlic and cook briefly until fragrant, about a minute. Add the chopped kale and stir to coat in the oil. Add the coconut aminos and dijon mustard, and stir again.
Saute, stirring frequently, until the kale is tender, about 8 minutes. If the kale starts to stick to the pan, add a couple tablespoons of water or bone broth. This will help soften the kale, and the water will cook off.
Season with salt and pepper before serving and enjoy!
Recipe by Empowered Sustenance at https://empoweredsustenance.com/sauteed-kale-recipe/