Time: 20 min.
Complexity: easily
Servings: 4

This kale side dish balances the heat of red pepper with the citrusy freshness of orange. The kale is first simmered with onions in a mixture of orange and lemon juices, and then finished with grated orange zest and spices. It's best to use small, young kale leaves. They cook faster, meaning they retain more vitamins.

Ingredients:

• 2 bags of 150g fresh kale
• 1 tbsp (15 g) butter
• 1 tbsp. l. olive oil
• 1 large shallot, chopped
• Juice of 1 orange and 1 teaspoon zest (about 1/3 cup juice)
• Juice of half a medium lemon (about 1 tbsp)
• 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, shallots, Orange juice, red pepper flakes, coriander

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Preparation:

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

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