Honorary Dish of the Day: Sautéed Kale

Honorary Dish of the Day: It always amazes me that Kale suddenly became massively popular and was even dubbed a superfood in the US only in recent years. Kale, together with it's closely related cousin, Collard Greens, have been the staple vegetable dishes in my home country of Kenya for centuries. The two vegetables are very similar, but the most salient feature that quickly distinguishes them is the shape of their leaves - kale leaves tend to be curly while collard greens are flat in shape. Despite this minor difference, both taste amazing, are rich in crucial vitamins and nutrients, and make a great addition to any home-cooked menu. While recent trends have seen the humble kale get turned into chips for snacking or sliced up into salads and eaten raw, I always prefer sautéing my kales to soften them and bring out their distinct, rich flavor. Here, I simply sautéed my kale with a dash of olive oil, diced white onions, celery, and tomatoes, then seasoned with salt and black pepper. Simple yet absolutely delicious and healthy too...recommended as a side dish with your main meal of the day. Enjoy!