Olive-leek sauce over your choice of protein with sautéed greens

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pre-Prepped

Our chefs do most of the work ahead of time, leaving the finishing touches for you—like quick prepping or cooking—for a fresh, mouthwatering dinner in under 20 minutes.

Olive-leek sauce over your choice of protein with sautéed greens

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus, Keto-Friendly

2 Servings, 370 Calories/Serving

15 Minutes

Our chefs braise the olives and leeks with lemon juice, garlic, and EVOO, while our nutritionists give the thumbs up on all the antioxidant-rich kale. Go team!

Ingredients

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your box.

In your bag:
Your choice of protein
1 bunch organic lacinato kale or other leafy greens
Sunbasket leek sauce (Sunbasket vegetable broth - leeks - extra virgin olive oil - garlic - lemon juice - parsley - arrowroot powder - kosher salt - lemon zest - black pepper - dried oregano)
Pitted Kalamata olives

Nutrition per serving

Calories 370, Total Fat 21g (27% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 1130mg (49% DV), Total Carb. 19g (7% DV), Fiber 7g (25% DV), Total Sugars 4g (Incl. 0g Added Sugars, 0% DV), Protein 30g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

Wash produce before use

Cook your protein

Pat your protein dry with a paper towel. Season with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add your protein.

Chicken: Cook the chicken, turning once, until lightly browned, 1 to 2 minutes per side. Reduce the heat to medium-low and continue cooking, turning occasionally, until firm and cooked through, 5 to 8 minutes. Transfer to a plate. Do not clean the pan.

Steaks: Cook the steaks, turning frequently, until well browned and medium-rare, 4 to 6 for rib-eyes and New York strips and 6 to 8 minutes for top sirloins. Transfer to a plate. Do not clean the pan.

Pork chops: Cook the pork chops, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a plate. Do not clean the pan.

Prep and cook the kale

Strip the kale leaves from the stems; coarsely chop the leaves.

In the same pan used for your protein, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the kale, season with salt and pepper, and cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, until wilted, 2 to 3 minutes. Transfer to individual plates.

Make the olive-leek sauce

Coarsely chop the olives, checking for any pits.

In the same pan, stir in the leek sauce, 2 tablespoons water, and as many olives as you like and bring to a boil, then remove from the heat. Season to taste with salt and pepper.

Serve

Top the kale with your protein and the olive-leek sauce and serve.

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