Kale is high in vitamin K, vitamin A, vitamin C, manganese and fiber, which makes it a great side to include with any meal. This recipe is loaded with flavor and is delicious in combination with lean proteins and whole grains such as brown rice or quinoa. I like to include the kale stems in this dish, for their nice added crunch. If you prefer a more refined dish, remove the stems before chopping the kale.
Makes 4 cups
2 tbsp olive oil
1 tsp crushed red pepper flakes
12 cups, tightly packed, roughly chopped kale, rinsed well
7 cloves garlic, chopped
Juice of 1 lemon
1/4-1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup chopped cashews
1/2 cup crumbled feta cheese
Warm the olive oil in a large pan over medium heat. Stir in pepper flakes and garlic and cook for 30 seconds until fragrant.
Toss in kale and sauté for a few minutes, stirring occasionally until kale begins to wilt. Season with lemon juice, salt and pepper.
Serve topped with cashews and/or crumbled feta.