Sautéed Kale with Lime Pickle Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

This is not your usual garlic-and- oil sauté: Lime pickle brings a spicy and pungent kick.

Ingredients

Makes 4 servings

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, freshly ground pepper

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.

Also Try it With:

Large-leafed bunch spinach or Swiss chard

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Delicious!
- Anonymous
- Maryland
- 12/15/2021
I tried to give this three forks but had trouble with the click.
- spatula2
- Montreal
- 1/5/2014
This was absolutely delicious! We loved it? However, if you aren't a fan of lime pickle ( we used Pataks), this recipe probably isn't for you. The only change I made was to use oil instead of ghee.
- spatula2
- Montreal
- 1/5/2014

Tags Stir-Fry Kale Leafy Greens Vegetable Side Dinner Vegan Vegetarian Nut Free Gluten Free Dairy Free Easy Quick 30 Minutes or Less Weeknight Meals 5 Ingredients or Fewer Saute Bon Appétit