Sautéed Kale
User Reviews
5
66 reviews
Excellent
Sautéed Kale
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Sautéed Kale offers tender, slightly wilted greens seasoned simply with garlic, sea salt, black pepper, and a finishing squeeze of lemon. The quick cooking method softens the kale while retaining a bit of its chew, balancing bitterness with a bright citrus note.
Description
Sautéed Kale focuses on fresh kale leaves cooked briefly in olive oil with chopped garlic, salt, and black pepper. Removing the coarse stems and chopping the leaves ensures even cooking and a pleasant texture. The sautéing process softens the kale while preserving some chewiness, and lemon juice added at the end provides a touch of acidity to brighten the flavor.
This preparation works well as a side dish to many meals, delivering a simple, green vegetable option that complements roasted or grilled proteins without overpowering them. It can be served warm as part of a balanced plate.
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Ingredients
- 1 bunch kale lacinato or curly kale
- 2 teaspoons extra-virgin olive oil
- 2 garlic chopped, cloves
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- lemon for squeezing, wedge
Instructions
- Remove and discard the coarse parts of the kale stems. Chop or tear the leaves.
- In a large skillet, heat the oil over medium heat. Add the kale leaves, garlic, pinches of salt, and several grinds of pepper. Sauté for 2 to 4 minutes, tossing (I like to use tongs for this), until the kale has wilted down.
- Turn off the heat, squeeze a little lemon juice over the kale, and toss. Season to taste and serve.
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User Reviews
Overall Rating
5
66 reviews
Excellent
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