Spicy sauteed kale with lemon
1 TBS vegetable oil
1 hot pepper, thinly sliced
1 lemon, thinly sliced, seeds removed and slices quartered
1 TBS honey
kale (about 1 1/2 lbs), stems removed, coarsely chopped
6 scallions
coarse salt
In
a large skillet, heat oil and chile over medium-high. Add lemon and
honey and cook, stirring, until lemon begins to break down (about 2
minutes). Add kale and cook, stirring until just wilted, about 3
minutes. Add scallions, season with salt and cook 1 additional minute.
Serve warm or at room temperature. To make it a simple, cleansing meal,
serve over rice and top with your favorite toasted nut and a squeeze of
lemon juice (I think slivered almonds would be very tasty).
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