Broccoli and Kale Stir Fry with Sliced Almonds

• 2 tablespoons extra-virgin olive oil
• 2 medium shallots, peeled and sliced
• 1 1/4 pounds broccoli crowns, stems peeled and heads cut into quarters
• 1/2 pound kale, de-stemmed and roughly chopped
• Zest of 1 medium lemon
• Juice of 1/2 medium lemon, about 1 tablespoon
• 2 ounces freshly grated Parmigiano Reggiano, about 1/2 cup
• 1/4 cup sliced toasted almonds
• Kosher or sea salt, to taste
• Fresh cracked black pepper, to taste

1. Heat a large skillet over medium heat.
2. Add the oil then add the sliced shallots.
3. Cook shallots until soft and lightly browned, about 2 minutes.
4. Increase heat to medium-high.
5. Stir in the broccoli and cook for 2 minutes.
6. Stir in the kale, and continue cooking until the broccoli is tender, about 3 minutes.
7. Remove from the heat.
8. Stir in the lemon zest, lemon juice, cheese, and almonds.
9. Season with salt and pepper to taste and serve warm.

extravirgin olive oil, shallots, broccoli crowns, kale, lemon, lemon, almonds, kosher, black pepper

Taken from www.foodandwine.com/recipes/broccoli-and-kale-stir-fry-with-sliced-almonds (may not work)