Smoky Quick-Cooked Kale
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1¼pounds kale (about one bunch)
- 2tablespoons olive oil
- 1shallot, finely chopped
- 2garlic cloves, finely chopped
- 1teaspoon pimentón de La Vera, preferably agridulce
- 1tablespoon lime juice
- salt and pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
93 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 2 grams protein; 181 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Remove tough stems and center ribs from kale. Stack half of the leaves and roll into a cigar shape, then cut crosswise into very thin strips. Repeat with remaining leaves.
- Step 2
Heat oil in a large skillet over medium high heat until hot, then add shallot and cook, stirring occasionally, until slightly softened, about 2 minutes. Add garlic and pimenton and cook, stirring frequently, until garlic is softened, about 1 minute.
- Step 3
Add kale and cook, tossing very frequently, until tender and bright green, about 5 minutes. Stir in lime juice and salt and pepper to taste.
Private Notes
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Cooking Notes
Molly
Good quick recipe. I used a soup pot--that much kale has a lot of volume! Depending on your taste for pimenton and its relative heat, you may need a bit more. I thought it needed more shallots, probably twice as many. My heat was too high for the shallots--watch them carefully and stir often. I served it hot at dinner and cold the next day at lunch. At dinner, I added goat's milk feta and pine nuts, for protein, which turned out to provide some nice contrast in texture and taste.
Need to cook kale much longer than five minutes.
Molly
Good quick recipe. I used a soup pot--that much kale has a lot of volume! Depending on your taste for pimenton and its relative heat, you may need a bit more. I thought it needed more shallots, probably twice as many. My heat was too high for the shallots--watch them carefully and stir often. I served it hot at dinner and cold the next day at lunch. At dinner, I added goat's milk feta and pine nuts, for protein, which turned out to provide some nice contrast in texture and taste.
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