Sautéed Kale & Peas w Lemon

This has been my go to veggie side lately, sometimes it’s even just a light dinner. Simple, fast, warm, and filling. Crunchy kale and plump peas are sautéed then get a nice squeeze of fresh lemon. This works great on its own as a side or plated under or next to your favorite protein. Grilled fish or chicken would look delicious atop these gorgeous greens. Any kind of egg would also be super for brunch or lunch; poached, sunny side up, or an omelette. The very essence of farm to table. 

I’d allot 2 cups raw kale and 1 cup peas per person. The kale cooks down and reduces in size. I eat the leftovers next day at room temp. 


Ingredients for 2 to 3 people: 
4 cups raw, chopped kale 
2 cups fresh peas 
Juice of 1 1/2 lemons 
Olive oil 
Salt, pepper 
1/4 cup vegetable broth 

In your largest sauté pan heat 3 tbsp olive oil. When hot, add the peas and sauté for about 3 minutes, stirring often. Add the kale (in batches if necessary) and half the vegetable broth (this keeps the pan moist and speeds up the cooking process). Mix well and sauté until the kale cooks down, adding the rest of the kale. Add remaining veg stock if needed. Squeeze the lemon over as the vegetables cook, adding salt and pepper. Stir and finish cooking another minute or 2. This whole process takes me about ten minutes. When done, adjust salt and pepper to taste and finish off with the remaining lemon half if desired. I’m a huge lemon gal so I always add it:).