Kale has swiftly ascended the health food scales and is now a staple green in many kitchens, particularly for those pursuing plant-based or paleo diets. One of the most simple and versatile ways to prepare kale is sautéing it. Sautéed kale's ease of preparation and ability to meld with a variety of complementary flavors make it a go-to dish not just for its nutritional value but also for taste.
Sautéed Kale
Sautéed kale shines when it's fresh, so choosing the right bunch is key. Opt for kale with vibrant, bouncy leaves without signs of wilting or yellowing. When you're ready to store, remove any bands or ties, place the bunch in a plastic bag with a damp paper towel to mimic the moisture of the field, and refrigerate. Stored properly, kale can last up to a week. For those eager to stock up, kale can also be blanched and frozen, ensuring you have a ready supply for weeks to come.
Serve it up with an Oven Omelette for breakfast, stir it into a Chunky Beef and Vegetable Soup at lunch, or serve as a bed for Sweet Garlic Chicken at dinner.
Ingredients
Serves: 6 Prep Time: 7 minutes Cook Time: 12 minutes
- 2 bunches kale, stems removed and leaves cut into ¼-inch strips
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- 3 tablespoon cooking fat
- Sea salt and freshly ground black pepper to taste
How to Make Sautéed Kale
Heat a large skillet over a medium heat and cook the garlic in the cooking fat until fragrant, but not browned, about 30 seconds.
Add half the kale and cook for about a minute while stirring.
Add the remaining kale and cook for a further 8 to 10 minutes, stirring occasionally, until the kale is tender.
Season with sea salt and freshly ground black pepper to taste, add the lemon juice and serve.
More Vegetable-Based Recipes
If you love veggies as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Creamy Garlic Mushrooms Recipe
- Paleo Mashed Potatoes Recipe
- Slow-Cooked Garlic Artichokes
- Grilled Paprika Brussels Sprouts
- Eggplant, Zucchini, and Tomato Bake
📖 Recipe
Sautéed Kale
Ingredients
- 2 bunches kale stems removed and leaves cut into ¼-inch strips
- 4 cloves garlic minced
- 1 tablespoon lemon juice
- 3 tablespoon cooking fat
- Sea salt and freshly ground black pepper to taste
Instructions
- Heat a large skillet over a medium heat and cook the garlic in the cooking fat until fragrant, but not browned, about 30 seconds.4 cloves garlic, 3 tablespoon cooking fat
- Add half the kale and cook for about a minute while stirring.2 bunches kale
- Add the remaining kale and cook for a further 8 to 10 minutes, stirring occasionally, until the kale is tender.
- Season with sea salt and freshly ground black pepper to taste, add the lemon juice and serve.1 tablespoon lemon juice, Sea salt and freshly ground black pepper to taste
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