Tuscan Kale with Shallots and Goat Cheese

19 Nov

I love the hearty foods of the fall and winter, but to keep a balanced diet I need to get in some leafy greens in addition to all the stout stews and cheesy casseroles.  Call me a southerner, but cooked greens hold a special place in my heart.  Making a large batch of braised greens isn’t time efficient for a quick weeknight dinner, but this quick sautéed Tuscan kale with shallots and lemon juice manages to bring out the flavor complexities of a slow-cooked leafy green dish in a much shorter amount of time.

Tuscan kale, also known as Lacinto kale, is high in beta-carotene, vitamin A, vitamin C, and phytonutrients.  It’s been called a miracle food.  I enjoy its clean and slightly sweet flavor, particularly when contrasted with a bit of acid.

Recipe yields 4 servings

1 bunch Tuscan kale, rinsed, patted dry, stems removed, and roughly chopped into 2-inch pieces/strips
1 medium shallot, sliced
1 tbsp lemon juice
1 tbsp olive oil
2 oz fresh, crumbled goat cheese (such as chevre or a soft feta)
salt and pepper to taste

  • Heat olive oil in a large skillet over medium-high heat.  Add in shallots and saute until soft, 1-2 minutes.
  • Add in kale pieces, and saute until soft and wilted, 2-3 minutes.
  • Stir in lemon juice, cover, and let cook 1-2 minutes.
  • Uncover, season with salt and pepper, and serve with crumbled goat cheese on top.

Nutrition Facts
Per serving
as calculated by Sparkpeople Recipe Calculator

Calories 101 | Fat 7g | Cholesterol 5mg | Sodium 381mg
Carbohydrate 8g | Dietary Fiber 2g | Sugars 1g | Protein 4g

Vitamin A 275% | Vitamin B-6 9% | Vitamin C 71%
Vitamin E 6% | Calcium 9% | Iron 6%

4 Responses to “Tuscan Kale with Shallots and Goat Cheese”

  1. luniz 11/19/2010 at 10:50 pm #

    just curious, do you sautee in regular olive oil? Subject comes to mind due to this article: http://www.nytimes.com/2010/11/17/dining/17curious.html?ref=dining

  2. Donna 11/20/2010 at 8:35 am #

    I generally have a cheaper supermarket brand olive oil to fry with and a smaller bottle of better stuff for salad dressings and dip applications. However, when the good stuff has been open a little too long, it gets downgraded to cooking oil.

  3. lisaiscooking 11/21/2010 at 12:01 pm #

    I’m so glad the local greens are back at our farmers’ markets! I’ve become a big fan over the last few years, and this dish sounds delicious with the lemon and goat cheese!

  4. UrMomCooks 11/22/2010 at 8:46 pm #

    Awesome treatment of greens! I never remember to throw in a little cheese – such a good idea! (Those tender Texas greens deserve it!)

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