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Lemony Kale and Radish Saute


From "First for Women - Magazine"

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Rate this recipe 4.2/5 (43 Votes)


  • 8 cups trimmed kale
  • 2 med. shallots, chopped (about 1/3 cup)
  • 2 cloves garlic, minced
  • 1/2 cup radishes, chopped
  • 2 tbsp pine nuts
  • 1 tsp lemon zest
  • 2 tsp fresh rosemary, chopped


Preparation time 15mins
Cooking time 20mins


Step 1

1.) Roughly chop trimmed kale into bite-size pieces; set aside.

2.) In a large skillet coated with olive oil-flavored nonstick cooking spray over medium heat, cook chopped shallots and garlic 1 minute or until tender, stirring frequently.

3.) Add chopped kale to skillet. Cook 1 minute or until kale is lightly wilted, stirring constantly.

4.) Stir in chopped radishes, pine nuts, lemon zest and chopped fresh rosemary. Cook 1 minute or until heated through, stirring. Season with salt and pepper.


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