If you haven’t noticed, I love to saute my vegetables and greens in butter. Some like to use olive oil, but I like butter for a couple reasons: 1) Butter is a monounsaturated fat, which means that it is relatively stable under heat and won’t oxidize easily. Olive oil, on the other hand, is a polyunsaturated fat, which oxidizes easily under heat. 2) Many vitamins and nutrients in food are fat-soluble, so if you eat them without adequate fat, you’re not going to absorb all those nutrients. Butter is an excellent source of high-fat dairy. 3) Butter adds the best flavor to vegetables and greens. I love the flavor of olive oil for some things, but butter wins out here!
My two-year-old boy, Ben, loves sauteed kale. I think it’s the saltiness. He shovels it into his little mouth by the handful. And it’s not like he’s great at eating his greens. He just loves kale!
- 2 bunches curly kale
- 2 Tbsp pastured butter
- Dash unrefined sea salt
- Dash pepper
- Wash kale stalks and leaves.
- Hold stalk end and run fingers up the stalk to remove the leaves. Or cut the leaves off the stalk.
- Tear the leaves into palm-size pieces.
- Melt butter in pan over medium heat.
- Add kale leaves, salt, and pepper.
- Stir occasionally until leaves have some browned and crisp edges. About 5 minutes.