What do I make with these? Kale, Swiss Chard and Fennel...

• Whole bunch of kale
• 1/2 tablespoon extra virgin olive oil or melted coconut oil
• 1.5 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1.5-2 teaspoons varying spices
• 1/4 teaspoon fine grain sea salt or pink Himalayan sea salt

Method: 

1. Preheat oven to 150c. Line a large rimmed baking sheet with parchment paper.

2. Remove stems & wash leaves thoroughly.

3. Massage leaves in the oil until all the nooks and crannies are lightly coated.

4. Now sprinkle on the spices/seasonings and toss to combine. Spread the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.

5. Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until the kale begins to crisp up. The kale will look shrunken, but this is normal.

6. Leave to cool and then enjoy!

Sauteed Garlic Swiss Chard

 This is one of our favourite side dishes as it compliments so many other main dishes from salmon to chicken or any roast and its perfect along with some eggs and mushrooms for breakfast or with roast veggies.

Ingredients:

• 1 bunch of swiss chard
• 1 tbsp olive oil, butter or ghee
• 3 cloves garlic, minced
• 1/4 cup water
• sea salt, to taste

 Method:

• Wash and clean the chard leaves. Depending on your preference, you can remove the stems at the bottom of the leaves or keep them and slice them up. Roll the leaves into a cigar-like shape and slice across horizontally into one-inch wide strips.
• Heat the olive oil in a sauté pan on medium heat. Add the minced garlic and sauté for one minute.
• Add the water and chard stems and cook for 1-2 minutes, until softened. Add the chard leaves and cook for an additional 4-5 minutes. The chard leaves will wilt down.
• Before serving, sprinkle with a sea salt.
  

Roasted Fennel

 Ingredients

• 1-2 fennel bulbs, trimmed, quartered lengthways (see note)
• 1/4 cup bone broth, chicken or veggie
• 2 tbsp extra virgin olive oil
• 25g butter, finely chopped
• 2 garlic cloves, thinly sliced
• 1/2 tsp dried oregano
• 2 dried bay leaves
• 3 sprigs fresh thyme, halved, plus extra to serve
• 2 tbsp drained capers
• 2 tbsp fresh dill sprigs

Method:

• Preheat oven to 220C/200C fan-forced. Use a ceramic dish
• Place fennel cut-side up, in prepared dish. Pour over broth. Drizzle with oil and dot with butter. Sprinkle with garlic, oregano, bay leaves and thyme. Season with salt and pepper. Cover pan with a lid. Roast for 30 minutes.
• Remove lid. Sprinkle with capers. Spoon pan juices over fennel. Roast for a further 15 minutes or until fennel is golden and tender. Transfer to a serving dish. Serve sprinkled with dill and extra thyme.