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Bon Appétit

Sautéed Kale with Lime Pickle

By Alison Roman

3.8

(2)

Image may contain Plant Food Spinach Vegetable Kale Cabbage Bush Vegetation and Seasoning
Sautéed Kale with Lime PickleDitte Isager

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

Also Try it With:

Large-leafed bunch spinach or Swiss chard

Recipe information

  • Yield

    Makes 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, freshly ground pepper

Preparation

  1. 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.

TagsStir-FryKaleLeafy GreensVegetableSideDinnerVeganVegetarianNut FreeGluten FreeDairy FreeEasyQuick30 Minutes or LessWeeknight Meals5 Ingredients or FewerSauteBon Appétit

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