Sautéed Kale with Lime Pickle

Name: Sautéed Kale with Lime Pickle
Yield: Makes 4 servings
Ingredients: 3 tablespoons ghee (clarified butter) or unsalted butter; 1 large shallot, thinly sliced into rings; 2 bunches curly or Tuscan kale, ribs and stems removed, leaves torn into 2" pieces; 2 tablespoons prepared lime pickle, chopped; Kosher salt, freshly ground pepper

Alison RomanMakes 4 servingsSource

stir-fry kale side dinner vegan vegetarian nut free gluten free dairy free easy quick 30 minutes or less weeknight meals 5 ingredients or fewer saute bon appétit

Ingredients

3 tablespoons ghee (clarified butter) or unsalted butter

1 large shallot, thinly sliced into rings

2 bunches curly or Tuscan kale, ribs and stems removed, leaves torn into 2" pieces

2 tablespoons prepared lime pickle, chopped

Kosher salt, freshly ground pepper

Method

Heat ghee in a large skillet over medium-high heat. Add shallot and cook, stirring often, until beginning to brown, about 4 minutes. Working in batches, add kale, tossing and letting it cook down slightly before adding another handful or two, and adding a splash of water if pan looks dry. Add lime pickle and cook, tossing often, until kale is wilted and tender, 5–8 minutes; season with salt and pepper.