Ingredients
- 1 tablespoon olive oil (extra virgin)
- 1 tablespoon unsalted butter
- 2 tablespoons chopped fresh ginger
- 2 garlic cloves, chopped
- 1 tablespoon brown sugar
- 2 oranges, whole (medium oranges, zested and cut into segments)
- 10 ounces kale (chopped, trimmed, 1 bunch, about 10 cups)
- 328 grams beets (4 beets, sliced, steamed, or one 15 ounce can sliced beets)
- 1/4 cup pistachio nuts (chopped, shelled, or walnut)
How to Make
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Step 1: Heat a large skillet over medium heat.
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Step 2: Add olive oil, butter, ginger, garlic, brown sugar and orange zest.
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Step 3: Cook, stirring often, until the mixture becomes fragrant and the orange zest begins to brown, about 1 minute.
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Step 4: 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.
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Step 5: Transfer to a large platter and top with the beets, orange segments and pistachios.
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Step 6: Serve immediately.
We hope you enjoy this recipe!
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