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Garden Stir-Fry & Kale Chips

By Lisa DeNardo

Splash some coconut oil into a cast-iron frying pan, and heat over medium-high heat. Add as much chopped garlic as you wish (we use mounds) and cook for a couple minutes. Then add chopped broccoli, cauliflower and summer squash, cooking until slightly tender. Season with salt and pepper.

How to make kale chips

Preheat oven to 450 F. Remove kale in large chunks from the rib (as large as you can manage). Remove kale from the rib in chunks, as large as you can manage. Massage leaves with a mixture of coconut oil and tamari. Lay on cookie sheets and bake in oven until the edges start to crisp. Then sprinkle over the Garden Stir-Fry to taste.

Photo credit: Lisa DeNardo