1-2 Tbsp coconut oil
1/2 c onion, chopped
3 cloves garlic, minced
1 bunch organic kale, destemmed & chopped
3 Tbsp Bragg apple cider vinegar
1 tsp fresh lemon juice
Sea salt and pepper to taste
In a medium skillet, heat coconut oil over Medium heat. Add onion and saute until translucent. Toss in kale leaves, garlic, lemon juice and vinegar and saute for about a minute, just until the kale brightens in color. Transfer to a bowl to prevent overcooking and toss with salt and pepper. Make a great side dish to any meat or fish!