Sauteed Kale with Garlic and Lemon
Ingredients
1 tablespoon olive oil
1 shallot, diced
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 bunch kale, stemmed and chopped
1/4 cup chicken broth
1 tablespoon freshly squeezed lemon juice
1 tablespoon grated Parmesan cheese
Method
1. Heat the oil in a large skillet over medium heat. Add the shallot, garlic, red pepper flakes, salt, and black pepper, and cook until fragrant, about 1 minute.
2. Add the kale and chicken broth and cook until the kale is wilted and the broth is evaporated, about 5 minutes.
3. Stir in the lemon juice and Parmesan cheese and serve immediately.
Potential changes & improvements
-If you want a little more acidity, add an extra tablespoon of lemon juice.
-If you want a little more sweetness, add a teaspoon of honey.
-If you want a little more heat, add an extra pinch of red pepper flakes.
What other food it works well with
-Sauteed kale is a great side dish for grilled chicken or fish.
-It also goes well with roasted potatoes or roasted sweet potatoes.
Common Mistakes
-Not wilting the kale enough. Be sure to cook the kale until it’s wilted and the broth is evaporated.
-Not adding enough salt. This dish needs a little salt to balance out the acidity from the lemon juice.
Nutritional Information
-Serving size: 1/4 recipe
-Calories: 150
-Fat: 10 g
-Saturated fat: 2 g
-Cholesterol: 8 mg
-Sodium: 505 mg
-Carbohydrates: 10 g
-Fiber: 2 g
-Sugar: 3 g
-Protein: 7 g
Allergens
-Olive oil
-Garlic
-Lemon juice
-Parmesan cheese