Sauteed Kale
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!
Servings: 4 servings
Equipment
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.
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
Serving: 2cups before cooking | Calories: 80kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 311mg | Potassium: 144mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3288IU | Vitamin C: 38mg | Calcium: 91mg | Iron: 1mg
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