Lemon Kale Sauté
Adapt this recipe to Swiss chard by roughly chopping the chard stems and adding them to the pan with the onions and mushrooms. To make a complete meal, add chunks of tofu or chicken. It is also good tossed with pasta and crumbled feta cheese.
1 large bunch kale, stalks removed, roughly chopped
2 tablespoons olive oil
4 cloves garlic, finely minced
1 teaspoon red pepper flakes
1 large yellow onion, thinly sliced
8 ounces button mushrooms, trimmed and sliced (optional)
Zest of 1 lemon (about 1 to 2 teaspoons)
Salt and black pepper, to taste
Heat oil in large deep skillet over medium-high heat. Add garlic and red pepper flakes and sauté, stirring frequently, until fragrant, about 1 to 2 minutes. Add onions and mushrooms, if using, and sauté, stirring frequently, 4 minutes. Add kale and gently stir until wilted, about 4 minutes. Add lemon zest, salt and pepper and sauté 1 minute more.
Serves 4.
From “Daily Herald,” March 22, 2006, courtesy J. M. Hirsch.