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