Description
A delicious sauté of kale, chard, and other greens with garlic, lemon, and olive oil.
Ingredients
Scale
- 1 bunch kale (8 ounces) – or you can use any combination of most greens such as collard greens, mustard greens, broccoli rabe, to equal one pound
- 1 bunch chard (8 ounces)
- 4 tablespoons olive oil
- 1 medium shallot, coarsely chopped
- 3 medium garlic, finely chopped
- ½ teaspoon lemon zest
- ¼ teaspoon red pepper flakes (or aleppo)
- ¼ teaspoon sea salt
- 1 tablespoon fresh lemon juice
Instructions
- Trim the stalks and ribs from the greens, if they are more than ¼ inch thick. Chop the stalks and ribs into ¼ inch slices.
- Put the chopped stalks in a large sauté pan with 1 tablespoon of olive oil and sauté about 5 minutes on medium heat stirring every now and then while you prep the remaining ingredients. When tender remove from pan and set aside.
- Cut the destemmed greens into ¼ to ½ inch ribbons.
- Add remaining olive oil to the pan over medium high, add chopped shallots. Sauté 3 minutes, add garlic and red pepper flakes stirring for a minute or so. Then add the greens and turn the heat to medium low. Give it a stir every few minutes for about 8-10 minutes.
- When the greens are wilted and tender add the sautéed stems stirring a minute to rewarm, turn heat off and add lemon zest, salt and lemon juice. Stir to combine. Taste and adjust flavor if desired.
Notes
- Feel free to use any combination of greens based on availability.
- This dish can be served as a side or added to pasta dishes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg