Lemon Pepper Kale Recipes

LEMON PEPPER KALE CHICKEN

Steps:

• Heat 1 tablespoon of the olive oil in a large saucepan over medium heat. Add the onions and cook until sizzling, about 1 minute, then reduce the heat to low and cook until the onions caramelize, stirring occasionally, about 10 minutes.
• Thinly slice each chicken breast into two cutlets. Season the chicken cutlets with 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic powder, onion powder, Italian seasoning and paprika in a large bowl. Add the remaining 1 teaspoon olive oil and toss to combine.
• Add the chicken cutlets to the saucepan and cook on medium heat until golden brown on both sides, about 3 minutes per side. Remove the chicken to a plate.
• Add the Brussels sprouts and kale to the saucepan. Add the lemon juice and season with salt and pepper. Cook until the Brussels sprouts are tender and the kale is wilted, about 5 minutes. Top with lemon zest.
• Sprinkle capers all over to taste. Serve with lemon slices.

CRISPY KALE CHIPS WITH LEMON

Steps:

• Preheat the oven to 350 degrees F.
• Place the kale in a large bowl and dress very lightly with olive oil so the leaves are barely coated. Season with salt. Spread the leaves out across 2 roasting sheet trays so they aren't stacked up on each other too much. Roast in the oven until crispy but still green, 12 to 15 minutes. Remove from the oven and dress with a squeeze of fresh lemon juice and a touch of crushed red pepper flakes.

LEMON PEPPER KALE

Steps:

• 1. Bring about 2 cups of water in a medium saucepan over high heat to a rolling boil.
• 2. Add kale, cover and cook for about 3 - 5 minutes or until kale is tender and bright green, then remove from heat; let stand for about 2 - 3 minutes.
• 3. Drain kale and place in a large bowl. Add lemon pepper seasoning, lemon juice, and olive oil. Toss gently, season with salt to taste and garnish with lemon zest.
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