Sautéed Kale and Shallots with Purple Asparagus and Buttery Toasted Breadcrumbs
Learn how to cook Purple Asparagus with kale and shallots in this healthy recipe!
Servings: 2 servings
Heat olive oil in a large skillet over medium high heat. Once hot, add the diced shallots and saute for 4-5 minutes, or until soft and just starting to brown (not burn). Add the minced garlic plus a pinch of salt and pepper to the shallots and stir to combine. Continue to cook for an additional minute.
To the same skillet mix in the asparagus and the chopped kale with the shallots and add the soy sauce. Continue to cook, stirring occasionally, until the kale has wilted and the asparagus is cooked to your preference.
Divide the cooked rice between two bowls and top with the sautéed kale and asparagus.
Return the skillet back to medium heat and add 1 tablespoon of butter. Stir in the breadcrumbs and toast for approximately 1-2 minutes (watch closely) or until golden brown. Remove from heat and sprinkle over the asparagus.
Serve with a dollop of tahini or hummus, if desired and a squeeze of fresh lemon juice.
Calories: 606kcal | Carbohydrates: 101g | Protein: 17g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 781mg | Potassium: 835mg | Fiber: 8g | Sugar: 9g | Vitamin A: 4735IU | Vitamin C: 51.3mg | Calcium: 188mg | Iron: 11.6mg