This recipe is my personal take on the lemon kale that Native Foods serves as a side. There’s is delicious, but the problem is that I usually pair it with a pizza or a burger, and I realize that those are not the healthiest foods. For the next 5 weeks, I’m going to be doing an intensive aerial silks workshop on Sundays, which culminates in a performance. I’ve only been doing silks for about a month right now, so I am a little nervous about the performance. I want to be sure to do everything I can to help my performance on the big day, so I am going to be treating my body like a temple for the next 5 weeks. This means filling myself with healthy and nutritious vegan meals that are high in protein and low in fat and sugar. It’s the best way that I know how to ensure that all of the work I am doing in my classes and conditioning on the side is not going to waste.

Lemon Garlic Kale

1 TBSP. olive oil

3 cloves of garlic

1 bunch of curly kale

1/4 c. water

1/2 a lemon

1 tsp. vegan parmesan cheese or nutritional yeast

1. Mince the garlic and bring a deep saute pan or a wok to medium-high heat. Add 1 teaspoon of olive oil and the garlic. Cook the garlic for about a minute to bring out the flavor.

2. Add the kale and water and cover, simmering for 5 minutes. Then, remove the top and let the water evaporate.

3. When the water is gone, add the lemon juice and remaining olive oil and stir to coat. Cook for another 2 minutes

4. Transfer to a serving dish and garnish with vegan parmesan.

Serves 2