March 20, 2012

Lemon Pepper Kale

There's nothing like a plate of greens to give you a burst of energy!

We eat kale pretty often & if you saw my garden last summer, you know I grew plenty!
I still have a little bit left to use before the next patch starts growing, so I'm trying out a few new methods of preparation. Since this crop lived through the winter, it has a sweeter flavor from surviving the frost. Any kale will work for this recipe, though!

This would make a light meal if paired with some crusty bread or topped with beans, hummus or tempeh. It's the perfect food to kick off spring!

I'm loving this crazy warm weather! 70 in March? I'll take it!

Lemon Pepper Kale
Serves 2

1 bunch kale, washed & stems removed
1/2 large yellow onion, sliced
1 tsp. coconut oil
Juice from 1 lemon
1 T lemon pepper seasoning
1/2 tsp. sea salt

In a large, non-stick skillet, melt coconut oil over medium heat. Add onions & cook to soften, about 5 minutes. Add kale & cook, stirring occasionally, for another 5 minutes. Pour lemon juice onto kale & continue to cook until it turns dark green & wilts slightly, another 5 minutes or so. Season with lemon pepper & sea salt. Serve warm.


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