Thursday, April 4, 2013

Fennel-Lacinto Kale Sauté

This almost doesn't merit a post...almost. But if it inspires someone to try kale for the first time, or gives someone a new way to enjoy this nutritious green, I'll write it. This delicious sidedish is done in less than 10 minutes. It's perfect for a busy school night.

olive oil
1 fennel bulb, trimmed and thinly sliced
1-2 bunches of kale, rough chopped
freshly ground sea salt
juice from 1/2 Meyer lemon

In a large flat-bottom pan, soften the fennel sliced in olive oil. Add the kale and cook till the leaves begin to wilt and caramelize. Season with sea salt, a drizzle of olive oil, and a squeeze of lemon juice. Serve hot.

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