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
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.
Recipe notes
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