"EAT YOUR GREENS!" I know, not always tempting but.....well, mmmmm, Citrus Season is upon us. I used a tangerine for this recipe but anything in the citrus family would be bright and flavorful--even grapefruit or lemon (a blood orange would have been my first choice). The sweetness of the tangerine cuts the bitterness of the Kale. Even a tart (or two) tried this and approved! This is easy, quick and goes great with the Chinese 5 Spice Salmon and Hato Mugi I served them with.
1 lb kale, torn into 2" pieces, washed, dried & stems removed
½ tablespoon extra virgin olive oil
1 large tangerine (approx 4 ounces), juiced with pulp
zest of 1 large tangerine
1 clove garlic, chopped
1 - In large, heavy saute pan heat olive oil until hot but not smoking.
2 - Throw in kale, all at once, and toss immediately to coat with olive oil.
3 - Add in chopped garlic and cook for approximately one minute or until slightly wilted but not cooked mushy; stirring often to make sure garlic isn't scorching.
4 - Add zest of tangerine and saute for about twenty minutes or until fragrant.
5 - Add tangerine juice, pulp and all.
Serve immediately, makes four hearty servings.
* Nutritional data created using ingredient compilation program for 2,000 calorie diet and is deemed close but not exact.