Adapted from Plate Magazine (May/June 2010)
My dear friend Chandra is the editor of Plate Magazine, from which this recipe originated. It was printed in the magazine’s vegetable issue courtesy of Chef Shane Coffey at LuLu Wilson in Aspen, CO. Chandra turned me on to this recipe and I’m so glad she did! It’s easy, tasty and healthy.
Preparation time: 15 minute(s)
Number of servings (yield): 4
I made this tonight without the sundried tomatoes. It was delicious! It was amazing how the kale tasted so soft after a good massaging with the oil and lemon. My husband even asked me if I’d boiled it briefly to make it so soft. Fresh, healthy, easy and delicious!
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