KALE & STRING BEANS, THREE WAYS: Raw, Sauteed, and Souped. In ONE pan, and 15 Minutes.
if RAW: Drizzle with olive oil and lemon juice (fresh), and mix with your hands so that the liquids permeate the skin of the veggies, making them softer to chew, and more importantly easier to digest
if SAUTEED: Place 2 cloves of garlic into a pan with olive oil on medium heat. Insert all kale, string beans, and any other veggies you have. Add a tablespoon of water. Cover with a lid and let simmer until fully soft and cooked. Serve as side, snack, or main.
if SOUPED: Cook the sautee mixture 5 minutes longer. Add vegetable or chicken broth for a liquidy soup, or nothing for the above thicker, chunky version. Salt & Pepper to taste, and blend with a hand blender. Serve hot or cold, as main or side.
1 Pan, 15 Minutes, and 100s of nutrients!