November 29, 2016
Salads, Fruit Salad, Vegetable Salad,
Fruit, Orange, Vegetables, Beet, Kale, Easy/Beginner Cooking, One-Bowl Does it!, Quick Meals, Stove Top, Gluten-Free, High Fiber, Low Cholesterol, Low Sodium, No Eggs, Sugar-Free, Vegetarian, Make it from scratch, Kosher Dairy more
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"This recipe came by way of the cookbook "Fifty Shades of Kale". Love this book! Happy I own it! Nutritional info: 223 cal, 6g protein, 30g carbohydrates, 10g fat (2 sat), 7g cholesterol, 3g fiber, 115mg sodium."
Heat a large skillet over medium heat.
Add olive oil, butter, ginger, garlic, brown sugar and orange zest.
Cook, stirring often, until the mixture becomes fragrant and the orange zest begins to brown, about 1 minute.
Add the kale, press it down using a small metal lid, and cook for 2-3 minutes, stirring occasionally and continuing to press down with the lid until the kale wilts.
Transfer to a large platter and top with the beets, orange segments and pistachios.
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A simple yet flavorful dish that’s both easy to make and wonderful to eat.
Very different from the usual way of cooking either kale or beets but they are great together in this easy dish -- I used orange beets and only one orange as I think I had a small bunch of kale. Thanks for sharing!