Start to finish: 15 minutes
Servings: 4
1 bunch Tuscan, or lacinato kale, removed from thick stem, about 12 large leaves
2 tablespoons lemon juice, plus extra lemon juice for serving, if desired
2 teaspoons extra virgin olive oil
1 clove garlic, minced
2 teaspoons anchovy paste
2 teaspoons lemon zest
pinch red pepper flakes (optional)
2 tablespoons chopped or sliced olives
1/2 cup grape tomatoes, halved
1/2 cup cooked white beans, drained and rinsed if canned
2 tablespoons shredded parmesan cheese, for serving
lemon wedges, for serving (optional)
Thoroughly wash the kale leaves (no need to dry), and slice into strips. Place in a medium bowl and pour lemon juice on top of the leaves. Use your hands to massage the lemon juice into the leaves, coating well. Let sit for a few minutes while you prepare the rest of the ingredients. Heat large skillet over medium heat.
In a small bowl, mix together the olive oil, garlic, anchovy paste, lemon zest and red pepper flakes. Scrape the oil mixture into the pan and saute until fragrant, stirring with a wooden spoon, about 1 minute. Add the olives and kale leaves, stir and then cover with a lid and allow to steam for 2 minutes. Uncover and stir in the tomato halves and beans. Turn off the heat and top with parmesan cheese.
Serve with lemon wedges for squeezing.
Nutrition information per serving: 105 calories; 39 calories from fat; 4 g fat (1 g saturated; 0 g trans fats); 3 mg cholesterol; 269 mg sodium; 12 g carbohydrate; 3 g fiber; 1 g sugar; 5 g protein.
Melissa d’Arabian, Associated Press
