Kale is my new favorite food. Besides being packed with vitamins, fiber, antioxidants and protein, it’s got one really, really, REALLY great benefit–it keeps me full for hours. Seriously. I’ll have my kale succotash for a late lunch at around 2:30 and won’t even be hungry for dinner until after 6 PM. Here’s how I make it:

Chris’ Cheesy, Sautéed & Sloppy Kale Succotash

What you need:

2-3 cupped chopped raw kale

handful of mushrooms

2 cloves chopped garlic

1/2 cup mozzarella cheese

olive oil

cast iron skillet

Set stove top to medium-high heat. Coat the bottom of the skillet with olive oil. Let it heat up for a minute or so, then add the garlic and stir around until it’s coated with the oil. Then add the mushroom and get them coated too. Throw in the kale and stir fry/saute until the leaves wilt and turn a glossy, dark green–about five minutes. Turn off the heat and gather all the kale into the center of the pan, then sprinkle the mozzarella on top, then cover the pan until the cheese melts. Remove the mixture with tongs.

Ta-da! Not only does this taste delish, it has all the major nutrients your body needs, all with very low carbs and no sugars. For more on the awesomeness of kale, check out the World’s Healthiest Foods site here.

The problem

I love this recipe, but I honestly don’t think I can eat it 365 days a year without developing a visceral hatred for it. I need some ideas!! Who else is eating kale? How are you cooking it? Dish! Literally!