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
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.
