Spicy Sauteed Kale with Pan Roasted Garlic, Currants and Sun Flower Seeds (Vegan, gluten free)

Course Main Dishes

Ingredients in this Recipe

1 lemon, cut into wedges for garnish
1/4 cup sunflower seeds
1/4 cup zante currants
2 bunches kale, leaves removed from stems and ripped into bite size pieces, blanched and shocked. Excess water removed.
3 tablespoons extra virgin olive oil. Enough to create a small pool when pan is tilted.
4 6 whole medium cloves of garlic, blanched.
salt, to taste

See Full Recipe at Food52