LEMON KALE SAUTE'
Rose Mary Mogan
1 largebunch kale,( about 1 1/2 pounds)
3 Tbspolive oil
4 clovegarlic minced
1 tspred pepper flakes
1 largeyellow onion sliced thin
1 largered bell pepper, large chop or strips
·salt & pepper to taste
2 tsplemon zest, extra slices for garnish
1 Tbspfreshly squeezed lemon juice
How to Make LEMON KALE SAUTE'
- Wash kale one leaf at a time under running water. Use a small paring knife to cut away the tough thick stem from center. Stack the trimmed leaves together and roughly chop. Set aside.
- Heat oil in a large deep skillet, over medium high heat. Add the garlic and red pepper flakes and saute stirring frequently until fragrant about 2-3 minutes. Add onions and mushrooms, and saute 4-5 minutes more.
- Add kale and stir till wilted about 6-8 minutes. Add lemon zest, lemon juice, sugar, red bell pepper, salt and pepper, and continue to cook an additional 15 to 20 minutes or until Kale is tender.
- Variation: Instead of using kale, you can substitute 3 ten ounce boxes of frozen chopped or leaf spinach, they both work well, and the flavor is great also.
Garnish with lemon slices or wedges as I did, and add extra lemon zest if desired. I also boiled and sliced a couple of eggs to go with it. It was really good.