Quick Kale Saute

piątek, 31 stycznia 2014

1 head standard kale or 1 head italian toscano kale, rinsed well and ribs removed
2 teaspoons olive oil
1 garlic clove, minced
1/2 cup sliced red onion
1/2 teaspoon oregano
3 tablespoons pine nuts
fresh lemon juice
salt
fresh ground black pepper
1/2 cup red bell pepper, thinly sliced (optional)

1 Begin by thoroughly rinsing the kale to remove any sand or grit. (For good results use a salad spinner to rinse the kale.) Remove the kale ribs by slicing down each side of rib with sharp knife. Chop kale coarsely. Set aside.
2 Heat a skillet on medium heat with 1 teaspoon of oil of your choice as indicated in the two recipe versions above. Do not let oil smoke.
3 Brown the nuts carefully in the oil for about 1 1/2 minutes or until light golden. Do not let nuts burn. Remove 1/2 tablespoon of the nuts on paper towel and set aside for garnish.
4 Now saute the garlic for one minute along with the nuts then add the bell pepper and cook another minute.
5 Add onions and oregano, tossing to coat with oil for another 1 minute. Next add the chopped kale with 1 tablespoon of water or stock. The kale may not fit into the pan very well, but after only a few minutes it will cook down.
6 Saute the kale mixture just until wilted but not slimy, about another.
7 2-3 minutes, until water has evaporated. Season kale mixture with salt and pepper.
8 Drizzle with a litte bit of lemon juice or lime juice, depending on your recipe.
9 Transfer kale to serving platter and garnish with reserved nuts and lemon or lime wedges. Serve with brown rice or pasta with the suggested topping if desired.

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