Sauteed Kale
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Sauteed Kale
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My go-to recipe for sautéed kale it’s been a staple side for me for the last 15 years! It's basic, but not boring with garlic, a little S and P and a squeeze of lemon!
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Ingredients
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 large bunch kale curly or lacinato, stems removed, leaves chopped, about 8 cups
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- ½ lemon juiced
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1–2 minutes, until fragrant.
- Add the kale and stir to coat in the oil and garlic. Using tongs, sauté for 5–7 minutes, tossing constantly, or until the kale has softened and turns deep green.
- Add salt, pepper, and red pepper flakes. Stir well and turn off the heat. Squeeze fresh lemon juice over the kale, and stir just before serving.
Equipments used:
Notes
- Storage: Kept in an airtight container in the fridge, the cooked kale will keep for up to 3 days! You can reheat it in a skillet on the stovetop over low heat or in the microwave until warmed through.
Nutrition Information
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Serving
2cups before cooking
Calories
80kcal
(4%)
Carbohydrates
3g
(1%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
311mg
(13%)
Potassium
144mg
(4%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
3288IU
(66%)
Vitamin C
38mg
(42%)
Calcium
91mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Serving | 2cups before cooking | |
| Calories | 80kcal | 4% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 311mg | 13% |
| Potassium | 144mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 3288IU | 66% |
| Vitamin C | 38mg | 42% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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