Ditte Isager
This is not your usual garlic-and-oil sauté: Lime pickle brings a spicy and pungent kick.
Recipe information
Yield
4 Servings
Ingredients
3
tablespoons ghee (clarified butter) or unsalted butter
1
large shallot, thinly sliced into rings
2
bunches curly or Tuscan kale, ribs and stems removed, leaves torn into 2” pieces
2
tablespoons prepared lime pickle, chopped
Kosher salt and freshly ground black pepper
Preparation
Also Try it With:
Step 1
Large-leafed bunch spinach or Swiss chard
Instructions
Step 2
Heat ghee in a large skillet over medium-high heat. Add shallot and cook, stirring often, until beginning to brown, about 4 minutes. Working in batches, add kale, tossing and letting it cook down slightly before adding another handful or two, and adding a splash of water if pan looks dry. Add lime pickle and cook, tossing often, until kale is wilted and tender, 5–8 minutes; season with salt and pepper.
Nutrition Per Serving
Calories (kcal) 190 Fat (g) 10 Saturated Fat (g) 5 Cholesterol (mg) 25 Carbohydrates (g) 23 Dietary Fiber (g) 4 Total Sugars (g) 1 Protein (g) 7 Sodium (mg) 210