| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 1 bunch kale, stems removed, cut into 1-inch pieces
- 1/2 cup slivered almonds
- 1 lemon, halved
- 1/4 cup shaved pecorino Romano
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring constantly, until translucent and soft. Add the kale and stir to coat with garlic and oil. Cook until tender, about 5 minutes.
- Meanwhile, heat a grill pan over medium-high heat. Place the lemon halves cut-side down in the pan and cook without moving until grill marks are visible, about 2 minutes.
- Toast the almonds in a small skillet over medium-high heat until fragrant and slightly golden brown, about 3 minutes.
- Transfer the kale to a serving bowl and squeeze a charred lemon half over the top. Sprinkle with the toasted almonds and pecorino shavings. Serve with the other lemon half on the side. Enjoy!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 202 |
| Total Fat | 16 g |
| Saturated Fat | 3 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 9 mg |
| Sodium | 138 mg |
Reviews
Omg. Delicious!! I cannot believe how easy and tasty this is, I definitely recommend this!
Delicious and eaay
I completely jacked this one up—- don’t have a grille had random walnuts but still so amazing! Lite but hearty definitely worth a try for those willing to work with kale!
So yummy!! I used shredded parm instead and all good!
Very tasty and easy to make!!! I used kale out of my garden. I bought her cookbook and got it a few days ago. Love the stories in it and looking forward to making new recipes!!!!!