Myplate2yours is going green with kale. Kale is a winter cruciferous full of fiber, antioxidant vitamins K, A and C and the phytonutrients unique to cruciferous vegetables. Kale is best enjoyed in the cooler months because the leaf gets bitter in warmer weather. This recipe has a unique combination of strong flavors that blend very nicely to make a pleasingly tasteful dish. I know my family enjoyed this side dish because second helpings emptied the bowl!! Unfortunately, our picky eater missed out…he didn’t even try it. There is no way to hide the green color or the nutritional punch it provides. Don’t miss out!
Sauteed Kale with Lemon and Pine Nuts: this recipe was adapted from MarthaStewart.com
1 tablespoon canola oil
1 jalapeno pepper, seeded and chopped
1 tablespoon honey
1 lemon, very thinly sliced and quartered, seeds removed
1-1/2 pounds of kale, tough stems and ribs removed, leaves chopped (I used a Trader Joes’ 10-ounce bag of ready-to-eat kale)
6 green onions, cut into 1-inch pieces
1/4 cup pine nuts, toasted (in 450 degree oven for 3 minutes or in a small skillet on stovetop until golden brown)
Heat oil and jalapeño over medium heat. Add lemon and honey, stir until lemon begins to breaks down, about 2 minutes. Add kale, stir while cooking, 3 minutes. Add green onions and freshly ground pepper & salt, to taste. Cook 1 minute more and top with pine nuts to finish. Serve warm or at room temperature.
Happy St.Patrick’s Day!!