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.**
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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