Time: 20 min.
Complexity: easily
Servings: 4

This side dish offers the perfect balance of citrus and spice. Instead of regular kale, it's best to use small, young kale. It cooks faster, preserving more vitamins. Kale is known to be rich in vitamins K and C, as well as lutein, which is essential for eye health.

Ingredients:

• 1 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 1 large shallot, chopped
• Juice of 1 orange + 1 teaspoon zest (about 1/3 cup juice)
• Juice of half a medium lemon (about 1 tbsp)
• 2 packages of 140 grams of fresh small kale
• 1/4 tsp ground coriander
• 1/4 tsp red pepper flakes

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

kale, Orange juice, red pepper flakes, coriander

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Preparation:

Step 1
• In a large, deep skillet or cauldron, melt the butter and vegetable oil over medium heat. Add the shallots and cook, stirring frequently, until softened, about 3 minutes.
Step 2
• Add the orange juice and lemon juice and cook until reduced by half, about 3 minutes. Add the kale in batches, stirring with tongs until it begins to wilt, then add more; continue stirring and adding until all the kale is wilted, 4 to 6 minutes. Add the orange zest, 3/4 teaspoon salt, a few turns of the black peppercorns, coriander, and red pepper flakes and toss to combine.
Step 3
• Using tongs, transfer the cabbage to a serving bowl or platter and serve warm.

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