Name: Lemony Steamed Kale with Olives
Total time: 30 min
Yield: Serves: 2 to 4
Ingredients: 1 bunch kale, leaves chopped and stems minced; Salt and pepper; ½ cup (30 g) celery leaves, roughly chopped, or additional parsley; 2 teaspoons olive oil (OF: 2 tablespoons broth); 4 garlic cloves, chopped; ½ bunch flat-leaf parsley, stems and leaves roughly chopped; ¼ cup (45 g) pitted Kalamata olives, chopped; Grated zest and juice of 1 lemon

Preparation info

Serves:
2 to 4

Difficulty
Easy
Ready in
30 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

This dish is based on Spanish herb “jam,” which is traditionally loaded with olive oil. In our lighter version, we add plenty of fresh herbs to steamed greens and layer on flavor with the combo of lemon and olives. If you use the celery leaves, this dish takes advantage of what would otherwise be compost or trash. Serve on toast with plain hummus.