2 bunches kale, washed dried and torn into pieces (ribs removed)
2 tablespoons unsalted butter, softened (can substitute coconut oil for healthier alternative)
1 garlic clove, minced
2 tablespoons minced shallot
3/4 cup Unsweetened Original Almond Breeze almond milk
1/4 cup freshly grated parmesan
1/2 teaspoon crushed red pepper flakes
Zest of 1 lemon
Salt and pepper to taste
Blanch kale in salted, boiling water until bright and tender, 6 to 8 minutes. Drain kale into a colander, pressing out as much liquid as possible. Set aside.
Place a skillet over medium high heat and melt butter. Sauté garlic and shallots for 3 to 4 minutes.
Add almond milk and reduce heat to medium. Simmer mixture until milk has reduced by 1/3.
Stir in the remaining ingredients and reduce heat to medium-low. Simmer until mixture has thickened and everything is completely combined. Adjust seasonings and serve.
Amount Per Serving:
Total Fat 10.0 g
Saturated Fat 3.7 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.7 g
Cholesterol 23.5 mg
Sodium 271.4 mg
Potassium 577.0 mg
Total Carbohydrate 14.9 g
Serves up to 3-4
Total Time 15 mins