This “recipe” came about one night when I needed vegetables for dinner. I looked out in my garden and realized that although I had a couple of dinosaur kale plants, I hadn’t actually eaten any of the kale. So I decided the sauté kale. I also had a TON of zucchini (they’re HUGE this year) and loads of cherry tomatoes. It sounded like a good idea to me and it actually turned out pretty tasty.


Dinosaur Kale (torn into small pieces)

Zucchini (matchsticked)

Cherry Tomatoes (halved)

Garlic (minced)

Scallions/green onions (chopped)

Hot pepper (optional)

Sea salt


Garlic powder

Onion powder


Olive Oil


Heat some goat or grass-fed butter in a medium heat pan. Add the garlic and scallions and cook for just a minute or two. Add the kale and zucchini. Cook for several minutes. Add the tomatoes, salt, pepper, garlic and onion powders. If the pan gets dry, add a little olive oil. Add the hot pepper of your choice (if you choose to use it) near the end of cooking.

Plate and serve with chicken and rice and enjoy! Or use your imagination.

Please keep in mind that my “recipes” are strictly guidelines. Please play with it. Add some curly kale and/or spinach. Leave out the zucchini. Whatever works for your tastebuds and what you have in the fridge at the time. The amazing Michael Smith was one of my biggest inspirations for breaking out of my cooking rut.

I feel inspired to do something interesting with Brussels sprouts…. Hmmmm 😉

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