Ingredients:
- Kale
- Non-fat Yogurt
- Onion
- Olive oil
- Sea Salt
- Boil a bunch of Kale with very little water.
- Once completely cooked, separate Kale broth from the greens.
- Chop up Kale and let it cool down to room temperature.
- Saute diced onion in olive oil on high heat.
- Once golden, turn heat off, put lid on and let it steam/cook on its own. Toss once or twice. Leave it to cool down to room temperature.
- Mix chopped up Kale with sauteed onions and add yogurt and sea salt to your liking.
- Serve as a snack, bread spread or a side dish.
- Add a few drops of Ume Plum Vinegar (I added rice vinegar with sugar and sea salt) to your taste.
- Drink at room temperature as a detoxifying agent for liver.