Kale, Mozzarella, and Peaches - Recipe

     Kale is in season and baby kale is one of my favorites because of the super tenderness of the leaves.  The kale stir fried with coconut oil has a slightly nutty flavor.  I am taking advantage of summer peaches in season too!  Adding fresh mozzarella gives the dish an added dimension with some protein.  I enjoy the delicate taste and pillowy texture when I bite into the little cubes.

Kale, Mozzarella, and Peaches

(Serves 4)

4 T. Coconut Oil divided

1 Bag Baby Kale

8 oz. Fresh Mozzarella cubed

1 Peach chopped

Olive Oil for drizzling

Freshly Grated Salt

Heat 2 tablespoons of the coconut oil in a large pot over medium heat.  Make sure the leaves are dry.  Add 1/2 of the kale to the pot filling it, yet still keeping room enough to work with it and turn it over.  With tongs, quickly and constantly turn the kale over to give all leaves access to heat.  They will reduce in size and turn bright green.  As soon as all is a bright green remove kale to a mixing bowl and repeat with the 2 remaining tablespoons of oil and the rest of the kale.  Immediately remove the kale to the mixing bowl when finished to stop the cooking process.

Add the mozzarella and peach to the kale.  Toss to mix.  Serve on a plate and drizzle with olive oil. Grate fresh salt to taste.

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