Sauteed Kale with Beets

Sauteed Kale with Beets

serves as a side for 2, double it and eat it for breakfast!

2 Tbsp olive oil
1/4 sweet onion, cut into 1/2 inch pieces
4 garlic cloves, minced
2 beets, scrubbed, trimmed, steamed and cut into 1 inch pieces
1 Bunch kale, de-stemmed and chopped coarsely
1 Tbsp tamari
2 Tbsp apple cider vinegar
kosher sea salt to taste
fresh ground black pepper to taste


Saute onion and garlic with olive oil over medium heat. Add kale when onion and garlic have softened and are translucent. Add beets, and tamari, vinegar and salt and pepper. Stir to combine. Taste and adjust for tastebuds.

This dish can use any greens you have available. Including: beet greens, chard, turnip greens, rabe, or collards.

~Enjoy