Crispy kale with parsley
1 kg kale
2 pp. Olive oil
sea salt ( Himalayan table salt is preferable ) and black pepper
3 pp. Finely chopped fresh parsley
1 tsp. Ground nutmeg
- Wash and chop the cabbage.
- Heat the olive oil in a saucepan.
- Add the cabbage and sauté over low heat until tender.
- Add salt and pepper to taste.
- Add the parsley and nutmeg.
- Leave it on the fire for another 1 minute.
- Serve it as soon as it is ready.