Sauteed Kale with Garlic and Lemon
Total Time:15 minutes
This is a great recipe for every cook to have in their back pocket because it's a simple way to cook greens for an elegant side dish. By sauteing and then braising with stock, the kale stays mild and tender, and a shot of lemon and red chili complements the appealing hint of bitterness in kale.
- 1 bunch kale, stems removed, coarsely chopped
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, sliced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup vegetable stock or water
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- In a large skillet over medium-high heat, pour the olive oil and after about a minute, add the garlic. Stir until the garlic is fragrant, but not browned, about a minute.
- Add the kale a handful at a time, stirring and turning in the pan. Add the red pepper flakes, if using, and stir, then add the vegetable stock or water and bring to a boil.
- Cover the pan and let simmer, reducing the heat to medium-low, for about four minutes.
- Uncover the pan, stir in the lemon juice and salt, and cook until the pan is nearly dry and the kale is tender, about four minutes.
- Serve hot or at room temperature. Keeps for four days, tightly covered, in the refrigerator.
The lemon and garlic flavors in this simple side pair well with main dishes like baked chicken or grilled fish.
110 calories, 7 g. fat, 0 mg. cholesterol, 380 mg. sodium, 12 g. carbohydrate, 2 g. fiber, 3 g. protein