Sautéed Kale:
Remove the stem of your kale by leaving the kale whole and slicing the stem out of the leaf. Next, roughly chop the kale into equal size pieces. Place in a large bowl. Heat a large sauté pan and on medium high heat add a little olive oil. Add kale to the sauté pan, move around with tongs, and add salt and pepper to taste (chef pinch of salt). You can also add lemon juice, garlic powder or fresh garlic, sautéed onions, and many more extras.
Sautéed Swiss Chard:
Remove the stem of your swiss chard by leaving the chard whole and slicing the chard stem out of the leaf. For added crunch, you can small dice the stem and sauté before you cook the chard and then add it in. Next, wash thoroughly and roughly chop the chard into equal size pieces. Place in a large bowl. Heat a large sauté pan and on medium high heat add a little olive oil. From here, follow the instructions for kale.
Sautéed Spinach:
Remove the stem of your spinach by pinching them with your fingers and leaving the leaves in tact. Wash thoroughly. Place in a large bowl. Heat a large sauté pan and on medium high heat add a little olive oil. Follow instructions for kale or chard from here.
