Lemony Kale and Radish Saute
From "First for Women - Magazine"
Rate this recipe 4.2/5 (39 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
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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