VT reader Jessica Mazius of West Bloomfield, Michigan, experiments with recipes, often using the produce that her local CSA in Yale, Michigan, delivers to her home. This kale recipe is a family favorite. If you can find it, try the kale variety known as “dinosaur” kale, which has a darker color and broader leaves than the more common variety.
- 1 bunch kale (about 1 lb.), well-rinsed
- 1/2 Tbs. sesame oil
- 1/2 Tbs. olive oil
- 1/2 cup toasted slivered almonds
Trim tough ends off kale leaves, and stack leaves on top of each other. Slice stack crosswise into 1/2-inch-thick strips. Set aside, without drying leaves.
Heat both oils in a 12-inch skillet over medium-high heat for about 1 minute. Add kale to skillet, cover for 30 seconds so kale wilts slightly, and uncover to sauté for about 3 minutes, or until leaves turn dark green and just tender. Remove from heat, sprinkle with almonds and salt, and serve.
- Calories: 170
- Carbohydrate Content: 10 g
- Fat Content: 13 g
- Fiber Content: 3 g
- Protein Content: 6 g
- Saturated Fat Content: 1 g
- Sodium Content: 30 mg
- Sugar Content: 1 g