Lunch: Kale with Pine Nuts and Shredded Parmesan
Recipe by MOTTSBELA Kale is sauteed in butter and tossed with toasted pine nuts and shredded Parmesan cheese. Looks fancy enough for the holidays!
This recipe includes fertility superfoods such as:
Health and fertility benefits of Kale with Pine Nuts and Shredded Parmesan
Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.
Ingredients
1/4 cup pine nuts
1/4 cup butter
1 bunch kale - stems removed, roughly chopped, and rinsed
1 teaspoon distilled white vinegar
salt and ground black pepper to taste
1/2 cup shredded Parmesan cheese
Instructions
Toast pine nuts in a skillet over low heat until golden brown and fragrant, about 5 minutes.
Melt butter in a large skillet over medium heat. Place kale in the melted butter and cook until tender, 10 minutes.
Toss cooked kale with vinegar in a serving bowl; season with salt and pepper. Sprinkle with Parmesan cheese to serve.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
