Sautéed Kale with Pecorino, Balsamic, and Pine Nuts
Olive oil, balsamic, pecorino, and red pepper flakes pack this leafy-green side with tons of flavor. Even reluctant greens eater will enjoy it!
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Servings:
Ingredients
- 8 Cups chopped kale spines removed (about 2 bunches of kale)
- 2 ½ Tablespoons olive oil
- 3 garlic cloves minced
- ¾ teaspoon crushed red pepper plus some for topping
- ¼ teaspoon salt
- ¾ teaspoon pepper
- ½ Cup finely grated pecorino cheese
- 3 teaspoons balsamic vinegar
- ¼ Cup pine nuts toasted
- 1 Tablespoon flax seeds toasted
Instructions
- Massage chopped kale for 1 minute with fingers to tenderize it.
- Heat olive oil in braiser or fry pan over medium heat. Add garlic and cook 20-30 sec. Add Kale, crushed red pepper, salt, and pepper & stir to mix in garlic and seasonings and coat with oil. Cook2- 3 min to wilt, stirring occasionally
- Turn heat down to low, add cheese and balsamic and stir to mix in evenly.
- Remove from heat and top with pine nuts, flax seeds, and additional red pepper flakes (optional).
Notes
- This recipe not only makes a great side, but also salad replacement.
- Try using this as a topping for toasted bread or pizza.
Nutrition
Serving: 0.25recipe | Calories: 293kcal | Carbohydrates: 18.6g | Protein: 11.3g | Fat: 21.1g | Saturated Fat: 3.9g | Cholesterol: 10mg | Sodium: 489mg | Potassium: 759mg | Fiber: 4.7g | Sugar: 0.4g | Calcium: 323mg | Iron: 3mg
Calories: 293kcal