Sautéed Kale w/ Louisiana Pecans & Fresh Mozzarella
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Submitted by Travis R. Johnson, CEC
From the Chef
“contains nuts and dairy; gluten free, salt free, sugar free, vegetarian Serving size: 4 oz”
1 bunch Green or Purple Kale, roughly chopped
¼ cup Louisiana Pecans, chopped
1 Tbsp. Unsalted Butter
2 oz. Fresh Mozzarella Balls
1 Tbsp. Olive Oil
1 clove Garlic, minced
Salt and pepper to taste
Melt unsalted butter in hot skillet. Add chopped pecans to pan and allow to sweat on low heat for 10 minutes. Remove from heat and set aside.
Heat skillet and add olive oil. Add garlic and sauté until tender. Toss in roughly chopped kale. Allow to cook until kale is tender and halfway cooked. Then add pecans. Sauté mixture for 30 seconds; add fresh mozzarella, toss gently and remove from heat.
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