Sauteed cabbage kale with asparagus recipe

Kale is a type of kale, which contains a very high level of nutrients in the form of minerals, antioxidants and vitamins. It is a family of crucifers such as broccoli, Brussels sprouts or cauliflower, and its consumption provides almost no calories, but it does provide significant doses of calcium and iron, and of vitamins C and K and provitamin A (beta-carotene), in addition to fiber. and antioxidants such as kaempferol and quercetin, essential nutrients for the proper functioning of the body. Sautéed kale is an exquisite preparation and very easy to prepare. It can be eaten roasted, steamed, grilled, in creams and soups, in salads, in sandwiches and even in vegetable smoothies, which are so fashionable in the world of fitness and healthy cooking. Although nutritionists recommend that it be eaten raw to take advantage of all its nutrients, it is possible to cook it for just a few minutes, or blanch it. Ingredients: 1 large bunch of kale 1 bunch of wild asparagus 200 grams of cooked chickpeas 1 medium purple onion 1 aubergine 1 red pepper 1 green pepper 3 cloves of garlic Soy sauce Cumin Salt and pepper Extra virgin olive oil How to prepare kale sautéed with asparagus: Wash and cut the kale. Cut the aubergine and asparagus into medium pieces. Cut the onion, garlic and peppers into very small brunoise. In a wok or wide frying pan, add a little olive oil and when it is very hot, first sauté the eggplant and asparagus for 10 minutes. Add the onion, garlic and peppers, mix and sauté for 5 minutes. Then add the chopped kale. Mix very well.Add the cooked chickpeas, season with the soy sauce (you can add one or two tablespoons), the cumin and the pepper. If necessary, correct the flavor with the salt. Mix well and let the flavors blend for 5 minutes over high heat. Prepare this kale sautéed with asparagus and give your family a very nutritious and delicious meal. If you prefer, since the kale is a bit stringy and tough, you can steam it first, or in lemon water. This will soften the fibers. But remember that it cannot be for long, so that its nutrients are not lost in cooking. Lemon can add an extraordinary flavor to the dish, so, if you wish, when you serve it you can sprinkle the kale with freshly squeezed lemon juice, which will enrich it with more vitamins and flavor.