SALADS: LEMONY KALE(click here to print)

• LEMONY KALE
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• 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.
3. 
   

Christine Burns Rudalevige, Cooking Light

3 carbs
AUGUST 2012