location:
Mt. Pleasant, SC
Quick Kale with Lemon
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This is a wonderful way to prepare this often neglected member of the cabbage family.
Serves: 6 Prep Time: 1 minutes Cook Time: 15-17 minutes Ingredients 1 tablespoon extra-virgin olive oil
1/4 cup chopped shallots 1 1/2 pound kale, tough stems removed 1 cup canned low-sodium chicken Salt and freshly ground pepper, to taste Grated zest and juice of 1/2 large lemon Directions
In a large nonstick skillet with a lid, heat the oil over medium heat. Add the
shallots and sauté until limp, about 4 minutes.
Meanwhile, cut the kale into a very fine chiffonade by stacking 4 to 5 leaves
and slicing crosswise into thin slivers. Add the chicken broth to the skillet
and bring to a boil. Add the kale, cover, and steam until almost tender, 5 to
7 minutes. Uncover and cook, stirring occasionally, until the kale is tender
and most of the broth has cooked away, 4 to 5 minutes. Season with salt and pepper.
Nutrition Facts:
9g carbohydrates, 3g protein, 3g fat, 66 calories |