When it comes to quick and healthy side dishes, traditional sautéed kale is a standout. This dish brings out the natural flavors of kale with a hint of garlic and lemon, making it both nutritious and delightfully tasty.
Kale is the star of the show here. Its slightly bitter and earthy flavor becomes wonderfully mellow when sautéed. Olive oil helps to soften the kale and adds a rich, fruity base. Garlic infuses the dish with a warm, aromatic depth. A touch of salt and black pepper enhances the flavors without overpowering them. Finally, a splash of lemon juice brightens and balances the dish, adding a refreshing tang.
This sautéed kale pairs beautifully with grilled chicken or fish. For a vegetarian option, serve it alongside roasted sweet potatoes or quinoa for a complete meal. It's also a great topping for a warm grain bowl.
Start by rinsing your bunch of kale under cold water to remove any dirt. Pat it dry with a towel to avoid extra moisture in the pan later. Lay the leaves flat and remove the tough stems; they're a bit too chewy for this dish. Chop the leaves into bite-sized pieces — easier to eat and cook evenly.
Heat up those 2 tablespoons of olive oil in a large skillet over medium heat. You want it to coat the bottom of the pan nicely. Toss in your minced garlic and let it sauté for about a minute. Keep an eye on it; you're aiming for fragrant, not burnt.
Add the kale to the skillet. It might look like a lot at first, but it will wilt down quickly. Toss it around in the garlic oil so everything gets a nice coating. Season with a good pinch of salt and a few cracks of black pepper. Let it cook for 5 to 7 minutes, stirring occasionally, until it's tender and wilted.
Once the kale is just right, drizzle that tablespoon of lemon juice over the top. Give it another toss to make sure the lemony goodness is evenly distributed. Serve it warm, and enjoy!
Share