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Roasted Radishes and Sautéed Kale with Citrus Salt

Radishes take on an entirely different flavour when cooked like this.

Time
40 minutes
Serves
4
Calories
325

Ingredients

  • 3 tbsp grapeseed (or olive) oil
  • 4 cups Kale
  • 1.5 tbsp shallots, chopped
  • 2 tbsp lemon juice
  • 1 lemon, zested
  • 1 pinch salt
  • 1 pinch pepper
  • 2 cup radishes
  • 400g Veal (or any other meat you choose under 500 cal)
  • 1/2 cup pecans

Method

For the Citrus Salt
  1. Preheat the oven to 100 degrees C. (or the lowest setting)
  2. Combine the salt and lemon zest in a bowl and mix to combine.
  3. Spread the mixture onto a baking sheet. Place in the oven for 20-30 minutes.
For the Salad
  1. Preheat the oven to 180 degrees C.
  2. Add the radish pieces to a bowl and toss with 1-1/2 tablespoons of the oil. Sprinkle with the citrus salt and ground black pepper to season. Toss to combine.
  3. Place the radishes on a baking sheet in the oven for about 20 minutes, tossing them occasionally, or until the radishes start to get tender and golden.
  4. Remove from the oven and keep warm. Place pecans in the oven and remove when golden.
  5. Add the remaining oil to a large skillet over high heat. When hot, cook the meat to our liking then remove from the pan and turn the heat down to medium.
  6. Place the shallots in the pan and cook for about 3 minutes then add the kale and the lemon juice. Season with the citrus salt and ground black pepper. Toss and cook for about a minute.
  7. Place a lid on the pan and continue to cook for 3-4 minutes. Remove from the heat when wilted.
  8. Toss the kale, radishes and pecan pieces together and serve with the meat.