Parmesan Napa and Kale

This is a delightful side dish, and we love the textural variation of using the napa and kale together. If you prefer a dairy free side dish, we have also made this using smoked paprika and a TINY splash of maple syrup, but left out the milk, butter, and parmesan. Totally different side dish, but also so delicious.

1 leek, thinly sliced (green and white part)

3-4 garlic cloves, crushed

half head of napa (red or green), thinly sliced into ribbons

1 bunch kale (curly or lacinato), thinly sliced into ribbons

2 tsp olive oil

1 TBSP butter

1/3 cup milk

1/2 cup grated parmesan

pinch of salt

plenty of black pepper

Saute the garlic and leeks in olive oil on a medium-low temperature, until the leeks are fully cooked. Add the napa, butter, and salt, and cook for a few minutes, for the crunchier parts of the napa to just start to get soft. Then add the kale and milk, and cook until the kale is fully wilted. Stir in the parmesan and cook until it’s melted. Enjoy!