1 tbsp extra virgin olive oil 1 cup sweet onion, diced 2 tsp fresh garlic, finely chopped 4 cups spinach, stems removed 4 cups kale, ribbing removed, fine julienne or chiffonade cut 1/2 cup vegetable stock
Sauté onion in extra virgin olive oil until lightly caramelized, add garlic and sauté two minutes to cook garlic. Remove and set aside.
Add kale and vegetable stock to the pan. Simmer on low stirring frequently until pan is all most dry. Add spinach, onion garlic, salt and pepper. Keep stirring on medium heat until spinach is just wilted. Remove and serve.
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