Lemony Kale and Radish Saute

By Treebs

From "First for Women - Magazine"

Ingredients

• 8 cups trimmed kale
• 2 med. shallots, chopped (about 1/3 cup)
• 2 cloves garlic, minced
• 1/2 cup radishes, chopped
• 2 tbsp pine nuts
• 1 tsp lemon zest
• 2 tsp fresh rosemary, chopped

Preparation

Step 1

1.) Roughly chop trimmed kale into bite-size pieces; set aside.

2.) In a large skillet coated with olive oil-flavored nonstick cooking spray over medium heat, cook chopped shallots and garlic 1 minute or until tender, stirring frequently.

3.) Add chopped kale to skillet. Cook 1 minute or until kale is lightly wilted, stirring constantly.

4.) Stir in chopped radishes, pine nuts, lemon zest and chopped fresh rosemary. Cook 1 minute or until heated through, stirring. Season with salt and pepper.