Tags
Drizzle, kale, Lemon juice, Olive oil, Salad, Sautéing, Sea salt, Tablespoon
4 cups stemmed and chopped curly kale, in bite-size pieces
2 tablespoons extra-virgin olive oil
1 red onion, cut into half moons
2 carrots, peeled and diced small
3 cloves garlic, minced
1 teaspoon minced fresh ginger
2 tablespoons freshly squeezed lemon juice
Cover kale with cold water and set aside.
Heat olive oil in a large, deep sauté pan over medium-high heat. Add onion and pinch of salt and sauté for 3 minutes. Decrease heat to low and cook slowly until onions are caramelized, about 20 minutes.
Increase heat to medium. Add carrots, garlic ginger, and a pinch of salt. Sauté for 3-4 minutes until carrots are tender. Drain kale and add to pan along with a scant ¼ teaspoon of salt.
Sauté until greens turn bright green and wilt, about 3 minutes. Test greens; you may need to add 1 tablespoon of water. Continue cooking, covered, until they become just a little more tender, 2-3 minutes.
Drizzle on lemon juice and stir gently. Serve immediately.
Note: The longer the lemon juice sits on the greens, the more the greens will lose their color. Wait to add the lemon juice until just before serving or place a lemon wedge on the serving plate. If you can’t find curly kale, substitute with spinach, Swiss chard, turnip, collard or mustard greens.
Taste for Life. (April 2013), page 19
