Tuscan Kale and Pico de Gallo Recipe!

Happy Day!!!

Hope your day is filed with lots of love!

This weekend was really cold in my neck of the woods so I decided to stay in and of course that means... COOK!  If you've read any of my other post on veggies and cooking, you'll know that I love fresh veggies!

This weekend I decided to make some Tuscan Kale (also known as Dinosaur Kale or Palm Tree Kale).  Tuscan Kale is a deep, rich dark green and is LOADED with nutrients such as beta carotene, Vitamin K, Vitamin C, calcium and is known for its powerful antioxidant and anti inflammatory properties.

What you need:
Bunch of Organic Tuscan Kale
Vegetable Stock
Olive Oil
Garlic (optional)
Fresh Pico de Gallo (tomatoes, green peppers, onions, lime juice and cilantro blend)
Himalayan Salt
Fresh Ground Pepper
Crushed Red Pepper flakes, pinch
Vegan Butter or Real Butter
What to do:
Clean veggies thoroughly with ACV.  Click here for details.

In a pan on medium heat, combine olive oil and vegetable stock, enough to cover bottom of the pan and let simmer.  (Optional: Saute Garlic with this mixture.)  Add clean Tuscan Kale to pot and season with salt, pepper and pinch of crushed red pepper flakes.  Pour a small amount if vegetable stock on top of greens and a 1/2 teaspoon of butter and lid the pot.  Cook on medium for about 3-5 minutes.  Add in Pico de Gallo and toss with tongs.  Lid for another 2-3 minutes and SERVE!   That's it!

Greens should be bright green in color and will be at the height of the nutritional level for cooked greens. 

ENJOY!