Sautéed kale is a wonderful side-dish or a healthy mix-in. We enjoy a simple meal of baked sweet potato with a generous side of sautéed kale at least once a week. It is also lovely tossed with pasta, rice or roasted root vegetables. The oil in the recipe gives the kale a sexy, luscious mouth feel and the splash of lemon at the end cuts through the fat enough to brighten the dish, enhancing the earthy flavors.
1 head kale
2-3 cloves garlic
1 tbsp coconut oil (or preferred)
1-2 tbsp lemon juice (or ½ lemon squeezed)
Salt and pepper
Wash and dry kale, tearing or chopping into bite size pieces.
Add the oil to a sauté pan and heat on medium.
Chop or mince the garlic.
Add garlic to the sauté pan and cook while stirring for 30 seconds.
Add the kale to the pan and cook while stirring for 3-5 minutes, or until kale is wilted and dark green.
Add the lemon juice, salt and pepper to taste and stir to mix in.
Remove from heat and serve immediately.
Tips / Notes
The coconut oil adds a lovely flavor to this dish, but any oil will do.
My favorite condiment for sautéed kale is a good quality horseradish mustard. Serve on the side to dab the kale in.
This recipe can be applied to almost any dark, leafy green such as spinach, beet greens or dandelion greens.