This Savory Sautéed Kale recipe is a simple, nutritious side dish that comes together quickly and adds a burst of green to any meal. Whether you’re a kale enthusiast or just looking to incorporate more greens into your diet, this recipe is a delightful way to enjoy this superfood.
Kale: The star of the dish, kale is a nutrient-dense leafy green. Removing the stems and chopping the leaves allows for even cooking and better texture.
Olive oil: Adds richness and helps carry the flavors of the garlic and kale.
Garlic: Provides a savory, aromatic depth to the dish. Mince it finely to ensure it blends well with the kale.
Salt and black pepper: Essential for seasoning, bringing out the natural flavors of the kale.
Lemon juice: Adds a bright, acidic finish that balances the richness of the olive oil.
Water: Helps steam the kale, ensuring it cooks evenly and becomes tender.
This sautéed kale pairs beautifully with roasted chicken or grilled salmon. It can also be a great addition to a grain bowl or served alongside a hearty stew. For a plant-based meal, serve it with quinoa and roasted chickpeas.
Start by heating the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the minced garlic. Sauté for about a minute, just until the garlic is fragrant and golden, but be careful not to let it burn.
Next, add the chopped kale to the skillet. Stir it around, making sure all the leaves get a nice coating of the garlicky oil. Sprinkle in the salt and black pepper to season the kale as it starts to wilt.
Pour in the water and cover the skillet with a lid. Let the kale steam for about 5-7 minutes. This will make it tender while retaining its vibrant green color.
Once the kale is tender, remove the lid and increase the heat to high. Stir frequently to evaporate any excess moisture. You want the kale to be dry but still glistening from the oil.
Finally, drizzle the lemon juice over the kale. Give it one last stir to distribute that fresh, zesty flavor evenly before serving.
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