Cozy Kale with Garlic and Lemon (Printable)

A warming sauté of tender kale with garlic, shallots, and bright lemon juice. Vegetarian, gluten-free, and ready in 25 minutes.

# What You’ll Need:

→ Vegetables

01 - 1 large bunch kale (about 10 ounces), stems removed, leaves roughly chopped
02 - 1 medium shallot, finely sliced
03 - 2 cloves garlic, minced

→ Flavorings

04 - 2 tablespoons olive oil
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
07 - 1/4 teaspoon red pepper flakes, optional
08 - Juice of 1/2 lemon

→ Garnish

09 - 2 tablespoons toasted nuts such as pine nuts or slivered almonds, optional
10 - 2 tablespoons grated Parmesan cheese, optional

# How-To Steps:

01 - Wash and thoroughly dry the kale. Remove tough stems and chop the leaves into bite-sized pieces.
02 - Heat olive oil in a large skillet over medium heat. Add the shallot and sauté for 2 to 3 minutes until softened and fragrant.
03 - Stir in the garlic and cook for another 30 seconds, being careful not to let it brown.
04 - Add the chopped kale, salt, pepper, and red pepper flakes if using. Toss well to coat in oil and aromatics.
05 - Sauté for 5 to 7 minutes, stirring frequently, until the kale is wilted but still vibrant green and tender.
06 - Remove from heat. Squeeze lemon juice over the kale and toss to combine.
07 - Transfer to a serving dish and top with toasted nuts and Parmesan if desired. Serve warm.

# Expert Advice:

01 -
  • The gentle heat brings out kales natural sweetness while banishing any hint of that tough, raw texture that turns so many people away from this powerhouse green.
  • Its equally happy as the star of a light lunch or playing supporting actor alongside a hearty protein, adapting to whatever your meal needs.
02 -
  • Overcrowding your pan will steam the kale rather than sauté it, so work in batches if necessary for that perfect texture with slightly crispy edges.
  • Completely drying your kale after washing prevents spattering oil and ensures proper caramelization instead of soggy greens.
03 -
  • Save those kale stems to finely dice and add to soups or stir-fries, where their slightly crunchy texture adds dimension rather than distraction.
  • After adding the kale to the pan, sprinkle a tiny pinch of nutmeg (seriously tiny, just a few gratings) to enhance the natural sweetness without adding a detectable flavor.

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