Spiced Citrus Baby Kale

This side dish has the perfect balance of citrus and spice. We love using baby kale-it's quicker than regular kale on prep and cooking time[ but still packed full of vitamins K and C and the nutrient lutein (reportedly good for eye health).]

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • 1 large shallot, minced
  • Juice of 1 orange plus 1 teaspoon of zest (about 1/3 cup juice)
  • Juice of 1/2 medium lemon (about 1 tablespoon)
  • Two 5-ounce packages fresh baby kale
  • Kosher salt and freshly ground black pepper
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon crushed red pepper flakes
Directions
  • Melt the butter with the oil in a large deep skillet or Dutch oven over medium heat. Add the shallots and cook, stirring frequently, until softened, about 3 minutes. Add the orange juice and lemon juice and cook until reduced by half, about 3 minutes. Add the kale in batches, tossing with tongs until it begins to wilt, then adding more; continue until all the kale is wilted, 4 to 6 minutes. Add the orange zest, 3/4 teaspoon salt, a few grinds of black pepper, coriander and red pepper flakes and toss to combine. Transfer the kale with tongs to a serving bowl or platter and serve warm.

  • Copyright 2014 Television Food Network, G.P. All rights reserved.


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    This recipe is featured in:

    Fresh, Wholesome Side Dishes