09 Apr Lemon-Garlic Spinach and Kale
- 1 tbsp Extra Virgin Olive Oil
- ½ a medium onion
- 1 garlic clove, minced
- 4 cups spinach
- 2 cups kale
- Juice of ½ a lemon
- ¼ cup pine nuts, toasted
- Salt and pepper to taste
1. Heat olive oil in a sautéed pan over medium-high heat. Add onions and cook until translucent. Add garlic.
2. Begin to add spinach and kale a little at a time, each time leaving enough room to stir. As the vegetables cook down and begin to wilt, add more. Continue until all of the spinach and kale is added. Let cook for about 7 minutes, or until all leaves are wilted.
3. Once wilted, take off heat. Pour lemon juice on top and stir. Add salt and pepper to taste. Stir in. Top with pine nuts.
Serving Size: 100g; Servings: 4 (with Pine Nuts); Calories: 118; Calories from Fat: 79; Total Fat: 9g; Saturated Fat: 1g; If you use 1/4 cup corn rather than the pine nuts, calories drop to 40 per serving.