Ingredients
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1 head standard kale or 1 head italian toscano kale, rinsed well and ribs removed
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1 garlic clove, minced
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1/2 cup sliced red onion
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1/2 teaspoon oregano
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3 tablespoons pine nuts
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fresh lemon juice
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salt
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fresh ground black pepper
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1/2 cup red bell pepper, thinly sliced
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1 head kale, rinsed well and ribs removed
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1 garlic clove, minced
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1/2 teaspoon freshly grated ginger
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2 teaspoons sesame oil, regular (I use a 75/25 combination of both oils) or 2 teaspoons toasted sesame oil (I use a 75/25 combination of both oils)
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2 scallions, sliced, include green and white parts
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1 tablespoon water or 1 tablespoon fresh stock
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salt
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2 tablespoons brown sesame seeds
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2 teaspoons olive oil
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Instructions
- Begin by thoroughly rinsing the kale to remove any sand or grit. (For good results use a salad spinner to rinse the kale.) Remove the kale ribs by slicing down each side of rib with sharp knife. Chop kale coarsely. Set aside.
- Heat a skillet on medium heat with 1 teaspoon of oil of your choice as indicated in the two recipe versions above. Do not let oil smoke.
- Brown the nuts carefully in the oil for about 1 1/2 minutes or until light golden. Do not let nuts burn. Remove 1/2 tablespoon of the nuts on paper towel and set aside for garnish.
- Now saute the garlic for one minute along with the nuts then add the bell pepper and cook another minute.
- Add onions and oregano, tossing to coat with oil for another 1 minute. Next add the chopped kale with 1 tablespoon of water or stock. The kale may not fit into the pan very well, but after only a few minutes it will cook down.
- Saute the kale mixture just until wilted but not slimy, about another.
- 2-3 minutes, until water has evaporated. Season kale mixture with salt and pepper.
- Drizzle with a litte bit of lemon juice or lime juice, depending on your recipe.
- Transfer kale to serving platter and garnish with reserved nuts and lemon or lime wedges. Serve with brown rice or pasta with the suggested topping if desired.