Name: Sautéed Kale with Lime Pickle
Yield: 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 and freshly ground black pepper

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Ditte Isager

This is not your usual garlic-and-oil sauté: Lime pickle brings a spicy and pungent kick.

Recipe notes