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Wednesday, June 4, 2014

SALADS: LEMONY KALE(click here to print)

  • 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. 1. Combine first 5 ingredients, stirring until sugar dissolves. Add kale and chard; toss. Let stand 10 minutes.
  2. 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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