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20min
4 servings
0
This bright and zesty side dish features tender kale sautéed with garlic and lemon, then topped with crunchy toasted pine nuts. The lemon adds a fresh, tangy flavor that perfectly complements the slightly bitter kale.
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Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
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Nuts
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Read instructions and get ready to cook
Remove the stems from the kale and chop the leaves into bite-sized pieces. Rinse well and pat dry.
In a large, dry skillet, toast the pine nuts over medium heat, stirring frequently, until lightly golden and fragrant, about 3-5 minutes. Remove from the skillet and set aside.
In the same skillet, heat the olive oil over medium heat.
Peel and mince the garlic. Add it to the hot oil and sauté until fragrant, about 30 seconds.
Add the chopped kale to the skillet and stir to coat with the oil and garlic. Sauté until the kale begins to wilt, about 3-4 minutes.
Cut the lemon in half and squeeze the juice from one half over the kale. Stir to combine and cook until the kale is tender, about 2-3 more minutes.
Sprinkle the kale with salt and black pepper, and stir to combine.
Remove the skillet from heat and stir in the toasted pine nuts.
Transfer the lemony kale to a serving dish and serve hot.
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