Soy-Lemon Kale & Carrot Saute

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Need to bump up your veggie intake and generally don’t like kale? This is the recipe for you. The key here is marinating the kale before sautéing- it breaks down the tough texture kale normally has, and makes it super tender.

Soy-Lemon Kale & Carrot Saute

This recipe embraces simplicity, with only a few ingredients and a simple marinate and saute.

  • 1 tablespoon soy sauce
  • 1 1/2 tablespoon extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1 tablespoon lemon juice (preferably fresh, or of high quality)
  • 4 carrots, julienned
  • 1 bunch kale, trimmed and torn off into bite-size pieces
  • 1/4 red onion, sliced thinly

Toss kale, carrot, and red onion in soy sauce, extra virgin olive oil, sea salt, and lemon juice. Rub oil and juices into kale, massaging it for about a minute. Set aside and let marinate for at least a few hours, or overnight.

Heat a large skillet over medium heat. Coat bottom of the pan with olive oil and once hot, add in kale mixture. Saute until kale has broken down slightly and is bright green. Take off the heat before it really starts to brown and wilt a ton. Finding a happy medium here is important for the perfect texture!

 

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