Tuscan Kale With Chili, Garlic And Lemon

About

This super simple kale recipe uses Cavolo Nero simply sautéed with olive oil, dried chili flakes, tender garlic and zesty lemon.

This is a great side for cooked meats or even a good salad base served with toasted nuts and cheese.

Ingredients

• 2 cups organic tuscan kale by organics
• 2 tablespoon olive oil
• 1 teaspoon hot chili pepper, dried, with seeds
• 1 clove garlic, fresh
• 1 teaspoon lemon juice, fresh
• 1 teaspoon lemon peel or zest raw
• ¼ teaspoon salt, sea salt
• ⅛ teaspoon black pepper, ground

Instructions

1. Heat a tablespoon of olive oil in a large skillet over a low/medium heat. Thinly slice the garlic and add to the skillet, cooking gently until tender.
2. Roughly tear the kale leaves into the skillet and add the chili flakes, lemon juice, zest and remaining oil. Season to taste and stir well to combine.
3. Cover the pan and cook for 5 minutes until the kale is tender, stirring occasionally.

Nutrition Facts

• Servings: 2
• Calories: 142.2kcal/594.9kJ (per serving)
• Fat: 14.0g (per serving)
• Carbs: 4.3g (per serving)
• Protein: 1.9g (per serving)