Brazilian Garlic Kale
Kale brings more fiber, vitamin K, and folate, while the short saute keeps its green structure instead of turning it into a long-stewed side dish. Garlic makes the flavor sharper, and olive oil softens the leaves without a heavy sauce. The result is a quick Brazilian-style garnish that works well with meat or fish on keto.
Stack the kale leaves (300 g), remove the toughest center ribs, and slice the greens into very thin ribbons.
Heat olive oil (30 g) in a wide skillet, add garlic (9 g), and cook it for 20 to 30 seconds over medium heat until fragrant but not dark.
Add the kale, salt (2 g), and black pepper (1 g), then saute for 2 to 3 minutes, stirring constantly, until the leaves shrink slightly but keep their bright color.
Serve at once as a warm side dish. If you cook the kale too long, it will become wetter and lose the texture that makes this dish worth doing.
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