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Roasted Radishes and Sautéed Kale with Citrus Salt
GRAB A PLATE10Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup Maldon Sea Salt Flakes
- 1 1/2 Tbsp. lemon zest
- 3 Tbsp. grapeseed oil (divided)
- 2 bunches radishes (stem ends trimmed and cut into halves or quarters of even size)
- 4 cups kale (packed, stripped from stem and cut into 2-inch pieces, I used Tuscan kale)
- 1 shallot (diced small)
- 2 Tbsp. lemon juice
- salt (Citrus)
- ground black pepper
- 1/4 cup pecan halves (toasted)
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