Asparagus, Kale, and Pine Nut Sauté
This Daniel Fast vegetable dish was created when I was on day 11 of a fast. I wanted something new and different. So I bought a pound of asparagus, grabbed a bunch of fresh kale from my garden, and came up with this tasty recipe. If you like asparagus, you'll love this simple sauté.
Servings 6
Calories 85 kcal
- ¼ cup pine nuts
- 1 tablespoon sesame oil
- 1 pound asparagus spears, woody ends trimmed and cut into 1-inch pieces
- ¼ cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon water
- 2 cups torn kale, stems removed, torn into bite-size pieces, and lightly packed
- 2 tablespoons fresh basil, julienned or 1 teaspoon dried basil
- ½ teaspoon salt
Heat a large skillet over medium heat. Add pine nuts. Cook 2-3 minutes or until lightly toasted, stirring occasionally. Transfer pine nuts to a bowl or plate.
Add sesame oil, asparagus, and onions to skillet. Cook until onions are soft and translucent, about 2-3 minutes. Add garlic, water, kale, basil, and salt. Stir well.
Cook another 2-3 minutes or until asparagus is crisp tender (if skillet starts to get too dry, add another tablespoon of water). Sprinkle with pine nuts, and serve.
Calories: 85kcalCarbohydrates: 5gProtein: 3gFat: 6gFiber: 2gSugar: 1g