Sauté the spinach and kale briefly. The vegetable should just shrink and get a little color, but no more. Remove from the heat. Add water, coconut milk, avocado and spices. Blend with a hand blender until creamy. Add lime juice. Add more spices if you want. Fry kale and garlic on high heat until the garlic turns golden.
Don’t worry if the family doesn’t want kale for breakfast – you can swap it for spinach which a lot of people find easier to eat, but they could be persuaded to try the kale if you chop it really small. Ingredients: eggs, baby kale, garlic, butter, coconut cream, Celtic sea salt, ground black pepper.
Some research has shown that kale and spinach can reduce the risk of cancer, prevent osteoporosis, promote heart health and reduce inflammation in the body! For more information on the health benefits of dark leafy greens, refer to this article.
Add kale and olive oil to a large skillet and cook over medium-low heat for 7 minutes, stirring occasionally. If the kale seems dry, add some more olive oil. Note: This will look like a TON of greens, but it will shrink significantly in volume once cooked.