My family’s consumption of leafy green vegetables is fairly limited. In an attempt to add more of a variety of leafy greens to our diet, I purchased some kale at Safeway. Not being familiar with all of the leafy greens, by the time I got home I forgot exactly which leafy green I had purchased and figured it was Swiss chard. So, I googled a Swiss chard recipe and cooked the kale according to the Swiss chard recipe. Afterwards, I discovered my mistake and found a kale recipe that was very similar to the Swiss chard recipe, so I was relieved that the recipe that I used was just fine. Fortunately, other than not knowing my leafy greens, it was not a huge mistake–no damage was done, and the kale turned out great.
I very rarely make a recipe without tweaking it (I omitted butter and salt, used less onion, and added pine nuts), so below is my version of the recipe that I used, which will work out fine for both Swiss chard and kale. ~merry~
Kale is rich in vitamins A, C, and K
Swiss Chard is rich in vitamins A, C, and K, potassium and iron
Sautéed Kale (or Swiss Chard) with Pine Nuts
makes 4 servings
Ingredients
- 1 bunch of kale (or Swiss chard)
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/3 cup chopped red onion
- ½ cup white wine
- 1 tablespoon fresh lemon juice
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons toasted pine nuts
Directions
Pull the kale (or Swiss chard) leaves off of the stems. Chop the stems into small pieces. Set chopped stems aside. Coarsely chop the leaves. Set the chopped stems aside. In a large skillet, heat the olive oil over medium-high heat. Stir in the garlic and onion and cook for 1 minute. Add the chopped stems and the white wine. Simmer for about 5 minutes or until the stems begin to soften. Stir in the coarsely chopped leaves and cook until the leaves are wilted (or slightly softened for the kale). The leaves will be a dark green. Stir in the lemon juice, Parmesan cheese, and pine nuts. Serve.
Sautéing the coarsely chopped kale
Ready to serve!
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