Tuesday, March 15, 2011

Lemony, Nutmeg-y Kale

In just the tiniest amount of grapeseed oil, cook down:

2 bunches kale (1 red & 1 green), torn from stems
1 container of yellow cherry tomatoes
1 TB chopped garlic

Douse with lemon juice; add about 1 tsp grated nutmeg and a small pat of butter.

Serve dusted with grated parmesan.

When I see kale as a side at an Italian restaurant it's usually something like this, and I order it everytime.

**Update:  For a variation, instead of serving with parmesan, mix the lemon juice with an equal portion of Greek yogurt.**

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