I love recipe makeovers. Last week I “made over” a Julia Child recipe. This week it’s Martha Stewart. Often recipes makeovers are easy, like in this case, where I only substituted stevia for the honey and lime for the lemon.
*Edit: I also eliminated the vegetable oil, because it’s easy to sauté without it and the elimination of oil in this recipe essentially makes it a negative-calorie dish that is also filling, so when on a diet or a cleanse this would flood your body with fiber while contributing virtually nothing to your caloric intake. The pepper and lime help with digestion, and I don’t think I need to tout the benefits of kale. For those who don’t need/want to detox or cleanse, this dish also makes a great side.
Spicy Sautéed Kale with Lime
1 Thai or jalapeno chile, thinly sliced
1 lime, thinly sliced, seeds removed and slices quartered
1/16 tsp stevia extract powder
2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
6 scallions, cut into 2-inch pieces
In a large skillet, sauté chile in a small amount of water over medium-high heat. Add lime and stevia and cook, stirring, until lime begins to break down, about 2 minutes. Add kale and cook, stirring, until just wilted, about 3 minutes. Add scallions, season with salt, and cook 1 minute. Serve warm or at room temperature.