LEMON KALE SAUTE'

LEMON KALE SAUTE' image

Provided by Rose Mary Mogan

Time 1h

Number Of Ingredients 11

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1 large bunch kale,( about 1 1/2 pounds)
3 Tbsp olive oil
4 clove garlic minced
1 tsp red pepper flakes
1 large yellow onion sliced thin
8 oz mushroom,sliced
1 large red bell pepper, large chop or strips
salt & pepper to taste
2 tsp lemon zest, extra slices for garnish
2 tsp sugar
1 Tbsp freshly squeezed lemon juice

Steps:

1. Wash kale one leaf at a time under running water. Use a small paring knife to cut away the tough thick stem from center. Stack the trimmed leaves together and roughly chop. Set aside.
2. Heat oil in a large deep skillet, over medium high heat. Add the garlic and red pepper flakes and saute stirring frequently until fragrant about 2-3 minutes. Add onions and mushrooms, and saute 4-5 minutes more.
3. Add kale and stir till wilted about 6-8 minutes. Add lemon zest, lemon juice, sugar, red bell pepper, salt and pepper, and continue to cook an additional 15 to 20 minutes or until Kale is tender.
4. Variation: Instead of using kale, you can substitute 3 ten ounce boxes of frozen chopped or leaf spinach, they both work well, and the flavor is great also. Garnish with lemon slices or wedges as I did, and add extra lemon zest if desired. I also boiled and sliced a couple of eggs to go with it. It was really good.