Ingredients:
2 tbsp olive oil1 red onion, chopped
1 bunch of kale, stemmed and chopped (about 1/2-2/3 pound)
1/2 tsp red pepper flakes
salt and pepper
few grates fresh nutmeg, optional
1 cup chicken stock
3-4 radishes, thinly sliced
juice of 1/2 a lemon
Instructions:
In a large skillet with a lid, heat 2 tablespoons olive oil, over medium high heat. Add the onion and cook, stirring, for 3-4 minutes, then add in the red pepper flakes and wilt in the kale.
Season with salt, pepper and nutmeg. Pour in 1 cup chicken stock, then cover and simmer for 10-12 minutes.
Uncover the pan and stir in the radishes; dress with half of the lemon juice.
(adapted from Rachael Ray)
