I love kale (or any leafy green vegetable), sauteed in olive oil and leeks, cooked until just done, still bright green. Then, splash with some ume plum vinegar (already salty, so no additional salt needed). Kale tossed well with avocado (smashed up), cherry tomatoes, a little extra virgin olive oil, some lemon juice, salt and pepper is also a favorite. Finally, as a snack, “cheesy” kale chips are highly addictive.
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