- LEMONY KALE
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon sugar( 2 packets Splenda)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 4 cups torn kale leaves
- 2 cups torn Swiss chard leaves
- 4 teaspoons unsalted pumpkin seed kernels
- 1/4 cup sliced green onions (about 2)
- 1 ounce shaved pecorino Romano
Preparation
- 1. Combine first 5 ingredients, stirring until sugar dissolves. Add kale and chard; toss. Let stand 10 minutes.
- 2. Heat a skillet over medium heat. Add kernels; cook 5 minutes or until brown, stirring frequently. Add kernels, onions, and cheese to greens; toss.
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