Oh Baby Kale! So small but so tasty and nutritious. Kale should be an everyday staple of an anti-inflammatory diet. It is also beneficial to alkaline the body. Kale's risk-lowering benefits for cancer have recently been extended to at least five different types: bladder, breast, colon, ovary, and prostate. Isothiocyanates (ITCs) made from glucosinolates in kale play a primary role in achieving these risk-lowering benefits. Kale is also a great detoxifier at a genetic level.
As for leeks, they get rid of yeast, are antibacterial, antiviral and antifungal, and can neutralize dangerous free radicals faster than any other known compound.
Lastly, coconut oil is great for weight loss, candida, brain function, improving digestion and immunity against a host of infections and diseases.
With all of these incredible health benefits it is hard to say no to this amazing trio. Lets kale up and make our microbiome a happy community!
1 large leek cut in half then sliced
1 lb baby kale
3 tablespoons coconut oil
Salt and pepper
In a large cast iron pan over medium heat, add the coconut oil, leeks and some salt and pepper. Let it simmer until leeks begin to caramelize. When the leeks are looking soft, add the kale and toss around until all ingredients are mixed together. Let it cook for about 5 more minutes or until the kale is soft and glazed, but not over cooked. Add more salt and pepper if needed and serve.