Kale With Lemon and Honey (Vegan Friendly) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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From our CSA box via Martha Stewart Living and adapted by me. Note: When Meyer lemons are available here again, I will test using one Meyer lemon and possibly update the recipe... Spinach, bok choy,( maybe arugula?) can replace the kale if desired. Ingredients:
1 tablespoon grapeseed oil |
1 medium walla walla onion, peeled and sliced into crescents |
1 medium lemon (sliced thinly, seeds removed and slices cut into eighths) |
1 tablespoon honey or 1 tablespoon agave |
1 1/2 lbs kale, tough stems & ribs removed, leaves chopped |
1 garlic clove, peeled and minced |
salt, to taste |
cracked black pepper, to taste |
Directions:
1. In a large skillet, heat oil over medium-high heat.
2. Add onion, lemon and honey and cook, stirring, until lemon begins to break down and the honey and onion start to caramelize, about 3-4 minutes. *LOWER* heat if the honey starts to burn though!
3. Add kale and garlic; cook, stirring, until kale is just wilted, abut 2 minutes.
4. Season with salt and cracked black pepper.
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