Lemon Pepper Kale Food

LEMON PEPPER KALE CHICKEN

Steps:

• Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the onions and cook until sizzling, about 1 minute, then reduce the heat to low and cook until the onions caramelize, stirring occasionally, about 10 minutes.
• Thinly slice each chicken breast into two cutlets. Season the chicken cutlets with 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, onion powder, Italian seasoning and paprika in a large bowl. Add the remaining 1 teaspoon olive oil and toss to combine.
• Add the chicken cutlets to the saucepan and cook on medium heat until golden brown on both sides, about 3 minutes per side. Remove the chicken to a plate.
• Add the Brussels sprouts and kale to the saucepan. Add the lemon juice and season with salt and pepper. Cook until the Brussels sprouts are tender and the kale is wilted, about 5 minutes. Top with lemon zest.
• Sprinkle capers all over to taste. Serve with lemon slices.

LEMON GARLIC SAUTEED KALE

Steps:

• Rinse the kale, and then pull the leaves from the stems. Discard the stems or save to add to homemade stock another day. Coarsely chop kale leaves into randomly shaped pieces, about 2 inches large.
• Heat the olive oil in a wide skillet over medium-high heat. When the oil shimmers, add the garlic and red pepper flakes. Cook, stirring often, until the garlic is soft, but before it browns.
• Add the chopped kale leaves, stock, and 1/4 teaspoon of salt. Cook, tossing the kale around the pan occasionally, until the kale turns bright green, is soft and is wilted, about 7 to 8 minutes. If before the kale is tender, the liquid evaporates, add a little bit more to the pan.
• Taste and adjust with additional salt, and then finish by stirring in the juice from half a lemon.

LEMON PEPPER KALE

Steps:

• 1. Bring about 2 cups of water in a medium saucepan over high heat to a rolling boil.
• 2. Add kale, cover and cook for about 3 - 5 minutes or until kale is tender and bright green, then remove from heat; let stand for about 2 - 3 minutes.
• 3. Drain kale and place in a large bowl. Add lemon pepper seasoning, lemon juice, and olive oil. Toss gently, season with salt to taste and garnish with lemon zest.
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CRISPY KALE CHIPS WITH LEMON

Steps:

• Preheat the oven to 350 degrees F.
• Place the kale in a large bowl and dress very lightly with olive oil so the leaves are barely coated. Season with salt. Spread the leaves out across 2 roasting sheet trays so they aren't stacked up on each other too much. Roast in the oven until crispy but still green, 12 to 15 minutes. Remove from the oven and dress with a squeeze of fresh lemon juice and a touch of crushed red pepper flakes.

TUSCAN KALE SALAD

Steps:

• Trim bottom 2 inches off kale stems and discard. Slice kale, including ribs, into 3/4-inch-wide ribbons. You should have 4 to 5 cups. Place kale in a large bowl.
• If using bread, toast it until golden on both sides. Tear it into small pieces and grind in a food processor until mixture forms coarse crumbs.
• Using a mortar and pestle, or with the back of a knife, pound garlic into a paste. Transfer garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, salt, pepper flakes and black pepper, and whisk to combine. Pour dressing over kale and toss very well to thoroughly combine (dressing will be thick and need lots of tossing to coat leaves).
• Let salad sit for 5 minutes, then serve topped with bread crumbs, additional cheese and a drizzle of oil.

SAUTEED KALE WITH LEMON

Steps:

• In a large pot, bring 1 inch of water to a boil. Add kale and salt. Cover and cook, stirring once, for 5 minutes or until crisp-tender. Drain.
• Return kale to pot. Drizzle with olive oil. Reheat. Add lemon juice, red pepper flakes and parmesan cheese.
• Toss and serve.

LEMON-GARLIC KALE SALAD

Steps:

• In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
• In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
• Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
• Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.