Kale Contest Entry: Crystal’s Kale, Red Cabbage & Pistachios in Coconut Sage Butter
8 cups of chopped kale
3 cups of chopped red cabbage
1 medium onion
1 clove of garlic
1/2 tbsp fresh chopped sage
1 1/2 tbsp coconut oil (divided)
2 Tbsp coconut butter
1/2 cup roasted salted pistachio pieces
Sauté chopped onion in 1 tbsp coconut oil for approx 5 minutes, then add minced garlic and sage. Add remaining coconut oil and cabbage. Sauté till almost tender. Add coconut butter and mix well. Add chopped kale and cover until slightly wilted. Stir in pistachio pieces and enjoy.
Well I guess it could be worse. Being addicted to kale chips isn’t all that bad. I can’t seem to keep a batch longer than 20 minutes. Doh! That’s using all the will power I’ve got. I can’t eat them around Lennox either, like mother like son…he starts whining and reaching for them the second I put one in my mouth. I baked two cookie trays full today thinking I would bring them to my family dinner tonight. Oops!
There are loads of recipes out there for kale chips but here is what I did:
1/2 bunch of kale thoroughly washed
doTERRA lemon oil
Tear kale into chip sized pieces, discarding the center stock. Toss in olive oil and a few drops of doTERRA lemon oil. Arrange on cookie tray lined with parchment paper. Sprinkle with sea salt and cayenne.
Bake at 250 for for about an hour or until nice and crispy.
Hide from your kids so you can have them all to yourself. Enjoy!