Simply Tuscan Kale with Pine Nuts

Serves: 4


1 (10 ounce) bag Cut ‘N Clean “Lacinato” Tuscan Kale

2 tablespoons olive oil

4 cloves garlic, minced

¾ cup gluten free chicken or vegetable stock

½ meyer lemon

¼ cup toasted pine nuts

Salt and pepper to taste

Fresh grated parmesan cheese to taste

Red pepper flakes to taste


Preheat a large pan over high heat. Add olive oil and garlic and sauté until lightly browned (about 1 minute).

Add Cut ‘N Clean “Lacinato” Tuscan Kale and sauté for about 1 minute. Deglaze with chicken or vegetable stock and cover to braise/steam.

Cook until desired tenderness over medium high heat (about 6-8 minutes).

Finish with half of a meyer lemon zest and juice, toasted pine nuts and season with salt and pepper.

GarNish with some fresh grated parmesan cheese and red pepper flakes. Enjoy!

Popular vegetable substitutions include: Kale or Organic Rainbow Kale or Tuscan Kale

Recipe and photograph courtesy of Garrett Nishimori, Chef Cut 'N Clean Greens.

A simple braised Tuscan Kale side dish with pine nuts, garlic, meyer lemon and parmesan.