SAUTÉED DINO KALE & FETA

INGREDIENTS:

• 1 bunch of dino kale

• 1 clove garlic; minced

• 1 tsp olive oil

• pinch of salt

• pinch of red pepper flakes

• 1/2 tsp red wine vinegar

• 1 tbsp feta cheese

1. Wash dino kale and chop into 1/2 inch slices.

2. Heat sauce pan to medium/high heat; add olive oil and minced garlic. Cook for 1 min.

3. Add sliced kale and mix immediately so the garlic doesn't burn and all the kale gets coated with olive oil. Toss in the pinch of salt and red pepper flakes. Cook for 3 mins, until the kale is wilted and dark green. Sprinkle red wine vinegar over kale. Remove from heat and mix.

4. Plate kale and sprinkle with crumbled feta cheese.

5. Serve hot or at room temperature.

ROASTED GARLIC CAULIFLOWER WITH CILANTRO

INGREDIENTS:

• 1 head of cauliflower

• 3 large cloves garlic

• 1/4 c extra virgin olive oil

• 2 tbsp red wine vinegar

• 1/4 tsp red pepper flakes

• salt and pepper

• 2 tbsp fresh cilantro

1. Heat oven for 425 degrees F. 

2. Wash, dry and cut cauliflower into bite-size pieces. 

3. Place cut cauliflower onto baking sheet. Drizzle 2 tbsp olive oil and sprinkle salt and pepper over the cauliflower. Toss so that all pieces are evenly coated. Place in oven to cook for about 12–15 mins. 

4. Mince garlic cloves and place into small sauce pan. Add olive oil; stir often to allow garlic to slowly cook for 3 mins (do not burn).

5. Once garlic is toasted and fragrant, remove from heat and set aside to cool.

6. Stir cauliflower so that all pieces cook evenly. 

7. Once garlic is cooled, add red wine vinegar, red pepper flakes, salt and pepper to pan. Stir to combine flavors. 

8. When the cauliflower is cooked and browned, pour liquid mixture over the top and mix to coat all pieces. 

9. Allow to cool for a few minutes; chop cilantro and mix into the cauliflower. 

10. Serve at room temperature.