Reader recipe

Sauteed Kale and Almonds

SERVES 4 30 MINUTES OR LESS

VT reader Jessica Mazius of West Bloomfield, Michigan, experiments with recipes, often using the produce that her local CSA in Yale, Michigan, delivers to her home. This kale recipe is a family favorite. If you can find it, try the kale variety known as "dinosaur" kale, which has a darker color and broader leaves than the more common variety.

1   bunch kale (about 1 lb.),
    well-rinsed
1/2 Tbs. sesame oil
1/2 Tbs. olive oil
1/2 cup toasted slivered almonds
Sea salt to taste

1. Trim tough ends off kale leaves, and stack
leaves on top of each other. Slice stack
crosswise into 1/2-inch-thick strips. Set aside,
without drying leaves.

2. Heat both oils in a 12-inch skillet over
medium-high heat for about 1 minute. Add
kale to skillet, cover for 30 seconds so kale
wilts slightly, and uncover to saute for
about 3 minutes, or until leaves turn dark
green and just tender. Remove from heat,
sprinkle with almonds and salt, and serve

PER SERVING: 170 CAL; 6G PROT; 13G TOTAL EAT (1G SAT. FAT); 10G CARB; 0MG CHOL; 30MG SOD; 3G FIBER; 1G SUGARS

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