INGREDIENTS:
½ lb of kalettes (approx. 25ct), washed
1 large shallot, thinly sliced
1 thumb-sized piece of ginger, minced
2 cloves of garlic, minced
1 tbsp of soy sauce or tamari
1 lime
Veg oil, as needed (2-4tbsp)
DIRECTIONS:
With a sharp knife, quarter the kalettes. Pay particular attention to quartering the stems if possible.
In a large sauté pan, add the oil to and heat the pan on high until the oil is hot and shimmers.
Carefully add the kalettes to the pan and spread them evenly across the surface. Allow the kalettes to sear undisturbed for about 90 seconds or until there is browning visible on the portion of kalettes that is in contact with the pan.