Sauteed Kale and Broccoli

If you're looking for something a little different for your broccoli and wanting to use some greens from your farm share, this is an easy recipe to pull together. You can also substitute the kale with another green and add different seasonings to your liking.

Prep Time: 5 Minutes | Cook Time: 30 Minutes

Ingredients

• 1 bunch of kale (or spinach, swiss chard)

• 1 cup water, divided

• 2 heads of broccoli, cut in florets

• 2 tbsp EVOO

• 4 tbsp unsalted butter

• 5 cloves garlic, thinly sliced (or minced garlic works too)

• 1/4 tsp crushed red pepper, optional

• 1 tbsp sesame oil

• 1 tsp fine sea salt, or to taste

• Parmesan cheese, optional

Directions

1. Remove stems and coarsely chop greens

2. Cook kale in 1/2 cup water in large skillet over medium-high heat, covered, 2-3 minutes or until barely tender

3. Transfer kale to a colander to drain

4. Repeat step one with broccoli and remaining 1/2 cup of water

5. Transfer kale to a large bowl and drain broccoli in the colander

6. Wipe your pan dry

7. Heat 1 tbsp oil in your skillet over medium-high heat

8. Add your kale back and cook, stirring often, until tender and browned in spots (about 4-6 minutes)

9. Transfer back to bowl

10. Heat the remaining tbsp of oil and add your broccoli, stirring often until tend and browned (about 4-6 minutes)

11. Add broccoli to bowl with kale and stir

12. Add your butter, garlic, crushed red pepper (if using), and sesame oil to pan over medium heat until butter is melted

13. Stir constantly until the garlic is light brown, about 1-2 minutes

14. Drizzle your butter garlic mixture over vegetables and sprinkle with your sea salt, stir

15. Top with parmesan cheese (optional) and serve