Sunflower Kale recipe

This is a delicious, nutritious side dish that even young Butterfly likes (although she DOES eye every new dish I prepare suspiciously as if I was trying to poison her.) Kale is a cruciferous vegetable*.

Recipe adapted from The Healer's Way

Sun­flower Kale Recipe
What you need…
5 cloves of gar­lic, chopped (more or less, again depend­ing on taste)
1 bunch of organic Kale (washed, sliced, and placed in large bowl)
1 cup raw, organic sun­flower seeds (more or less as you like)
8 table­spoons olive oil (divided)
2 table­spoons sesame oil (approx­i­mately, to taste)
Sea salt (Himalayan preferred)

Kale
Saute garlic in olive oil till golden.
Add kale and stir-fry till cooked. Note that less cook­ing time is bet­ter, but if you pre­fer your veg­gies softer, then you can go ahead and cook till it soft­ens to your liking.
Set aside while you toast the sunflower seeds.

Sunflower seeds
Heat the oils in a fry­ing pan
Throw in the sun­flower seeds
Sprin­kle the seeds with salt
Toast seeds till brown, but be care­ful not to burn (medium flame is good, depends on your stove)
Pour seeds over kale... It makes a really fun siz­zling noise, but watch for spatters!!

*The vegetables most important to reducing the risk of cancer are the cruciferous vegetables : broccoli, cabbage, brussel sprouts, mustard greens, kale, and cauliflower. These vegetables contain three cancer-protective biochemicals: sulforaphane, which not only boosts immunity but blocks enzymes that draw carcinogens into healthy cells; compounds that prevent the formation of carcinogenic nitrosamines in the intestines; and indoles, which lessen the risk of breast cancer.