Mediterranean kale (AIP, Paleo, Low FODMAP)
Kale is a true super food hero. This nutritional powerhouse is packed with Vitamins A, K and C and loaded with essential minerals - calcium and iron. It also packs a hefty protein punch as well as being a good source of essential fatty acids.
This simple little recipe utilises this beautiful ingredient to create a refreshing side dish. The sharpness of the lemon with the kale makes it a great accompaniment to heavier meat dishes and works really well alongside my Spanish lamb and patatas bravas.
The juice of 1 whole lemon
1/3 cup of extra virgin olive oil
A good pinch of himalayan or sea salt.
Add your kale to a pan of boiling water over a medium/low heat and cook until tender. You want to retain the vibrant green colour and not over cook this.
Once the leaves are tender transfer to a colander and drain off all excess water. Add your kale to a serving bowl with the olive oil, lemon juice and salt. Massage the seasoning and oil into the kale so the leaves take on all the flavour of the dressing.
This blog tells an ongoing story about me and my journey back to health and happiness. A boho soul always looking for my next European adventure. I am a Coeliac, Yogi, paleo advocate, dreamer, Bon jovi connoisseur, sun worshipper, snuggly jumper wearer and wife to my lovely Paulie.