Home » Dinner Ideas » Easy Sauteed Kale with Garlic & Lemon

Easy Sauteed Kale with Garlic & Lemon

My new favorite dark leafy green is Kale. Hearing myself say that still surprises me. I have never been a fan of any kind of vegetable, especially not the dark leafy green ones. But, knowing how good they are for our bodies, I began a journey to introduce more of them into my diet, in a way that appealed to my taste buds. I felt Kale was really important to add in because of its many health benefits. Kale is full of Vitamin K, A, C, E, B1, B2, B3, B6, Folate, Manganese, Fiber, Calcium, Potassium, Iron, Magnesium, Omega 3 Fatty Acids, Phosphorus & some Protein. I have tried steaming, boiling, roasting and sauteing Kale and have found this version to suit me the best.

Easy Sauteed Kale with Garlic & Lemon
Serves: 2

1/2 of a bunch of Organic Kale
2-3 Garlic Cloves, peeled and sliced thin
2 Tbs Extra Virgin Olive Oil
Red Pepper Flakes, 1-2 pinches or shakes (optional, but adds a great bite)
1 Lemon, halved
Sea Salt

1. Wash Kale. Shake water off, but don’t spin it. The water will aid in cooking. Strip off leaves by cutting away the stem or by pulling with hands. Toss stems. Chop Kale leaves into bite sized pieces. Set aside.
2. In a large saute pan that has a lid, place olive oil, garlic & red pepper flakes. Heat over med low heat until the garlic begins to sizzle. Saute 1 minute.
3. Add the greens and spread out to cover the pan. Toss around to coat combine ingredients, until the Kale begins to wilt a bit. Turn heat to low & cover for 3-5 minutes.
4. Remove pan from heat. Squeeze the juice of half a lemon all over kale and some sea salt. Toss and taste. Add more lemon & salt to bring out the flavors a bit more. Tastes great with pasta, fish, meats, poultry, & beans. Enjoy!

NOTE: For more crunch, don’t toss the Kale stems. Chop them and add them to the saute with the garlic.

Other Ways to Use Kale: Add Kale to soups, eggs, salads, stir fries, smoothies, and beans.


9 thoughts on “Easy Sauteed Kale with Garlic & Lemon

  1. I love kale too. Our favorite kale recipe is for kale “chips”. We separate the leaves from the stems, chop the kale a bit, massage some olive oil into the leaves. spread the pieces out onto a baking sheet, then sprinkle with kosher salt. We roast the kale at 375 for about 15 – 20 minutes until crispy. We recently watched Jacques Pepin on TV and he roasts the kale at 250 for 25 – 30 minutes to make the chips. I’m not sure which way is better, but both are really delicious.

    • Hi Karen! I like Kale chips too. I have made them just like you have, but am now curious to try them at the lower temperature. Thank you for sharing. Be well. Catherine

  2. i did not have kale but tried the recipe with chard and it was delicious. my daughter had some too and she wanted seconds and thirds!

    • That is so great Suzanne! I like this recipe with chard too. You should feel really great that you have your daughter eating chard at such a young age. That is a major accomplishment! Yay you!

    • Hi Dan. So glad you enjoyed it. It is still a favorite of mine, but will definitely try adding a little cinnamon next time I make it. I also heard that a scant pinch of nutmeg is great to add to greens.

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