Sardine and Garlic Kale Saute
Garlicky, savory, green, and utterly delicious, you’ll be making this quick stir-fry on repeat.
Ingredients
- 1 (3.75 oz) can Chicken of the Sea® Sardines
- 1 large bunch of kale
- 2 Tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 yellow sweet bell pepper, seeds removed and sliced
- 1/2 teaspoon smoked paprika
- 2 Tablespoons chopped fresh dill or 1 teaspoon dried dill
- 1/2 teaspoon salt, or to taste
- black pepper, to taste
- Optional: toasted almond slices or slivers
- Lemon wedges, for serving
Instructions
- Wash kale and remove tough center stems. Chop kale into large 2” pieces.
- Heat a large skillet on medium-high heat. Add olive oil, onions, garlic and bell peppers.
- Cook until softened and fragrant.
- Add the kale and sauté until kale is tender.
- Drizzle oil from the sardine can into the skillet and stir into the veggies. Add the smoked paprika, dill, and season with salt and pepper.
- Add sardines to skillet and cook until warm. Top with the almonds.
- Optional - Lay a few slices of lemon on pan and sear until each side is golden brown. Then remove lemons from pan.
- Serve sardine-kale sauté with lemon wedges. Add optional additional salt, pepper and seasonings if desired.