Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Spiced Citrus Baby Kale
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- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 220 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 4.5 grams
- Cholesterol
- 15 milligrams
- Sodium
- 780 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 4 grams
- Protein
- 3 grams
- Sugar
- 6 grams
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).
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 220 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 4.5 grams
- Cholesterol
- 15 milligrams
- Sodium
- 780 milligrams
- Carbohydrates
- 22 grams
- Dietary Fiber
- 4 grams
- Protein
- 3 grams
- Sugar
- 6 grams
Ingredients
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.
