No, it's not as complicated as it sounds. This simple sriracha clementine baby kale recipe is done in less than 5 minutes!
Prep: 5 mins
Cook: 5 mins
1 teaspoon grapeseed or safflower oil
1 (5-ounce) package fresh baby kale
3 Tablespoons freshly squeezed clementine juice plus 1 teaspoon clementine zest
1/4 teaspoon sriracha or gochujang sauce
1/8 teaspoon sea salt
1Heat the oil in a large, deep skillet or dutch oven over medium-high heat. Add the kale and clementine juice and zest and sauté by tossing with tongs until just wilted about 2 minutes. Add the hot sauce and salt and toss to combine.
2Garnish with a clementine slice or wedge, if desired, and serve.