Emerald Kale with Garlic Lemon (Printable)

Sautéed kale flavored with garlic, lemon, and olive oil, topped with toasted pine nuts and vegan parmesan.

# What You’ll Need:

01 - 1 large bunch kale, stems removed, leaves chopped (approximately 10.5 oz)

02 - 1 small shallot, finely sliced

03 - 2 cloves garlic, minced

04 - 2 tablespoons extra virgin olive oil

05 - 1/2 teaspoon sea salt

06 - 1/4 teaspoon freshly ground black pepper

07 - Zest and juice of 1 lemon

08 - 2 tablespoons toasted pine nuts

09 - 2 tablespoons grated vegan parmesan or regular parmesan (optional)

01 - Wash kale thoroughly, remove tough stems, and chop leaves into bite-sized pieces.

02 - Heat olive oil in a large skillet over medium heat. Add shallot and sauté for 2 minutes until translucent.

03 - Add minced garlic and cook for 30 seconds until fragrant.

04 - Add chopped kale, toss to coat with oil, and sauté for 4 to 5 minutes until wilted yet vibrant.

05 - Season with salt, pepper, lemon zest, and juice. Toss well to combine.

06 - Remove from heat; top with toasted pine nuts and grated parmesan if desired. Serve immediately.

01 -

It comes together faster than you'd think, and tastes nothing like obligatory healthy food.
The kale gets silky and tender while staying bright enough to make your plate actually beautiful.
One pan, minimal cleanup, and it works as a side or a light meal depending on your mood.

02 -

Kale burns easily if your heat is too high; medium is your friend, and it'll still cook through beautifully.
Don't skip removing the stems; they stubbornly stay tough and ruin the whole texture if you leave them in.
The lemon is not optional flavor; it's the thing that transforms cooked greens into something you actually want.

03 -

Chop your kale just before cooking so it doesn't dry out or bruise sitting in the fridge.
If your kale tastes even slightly bitter at the end, a tiny pinch more salt and a squeeze more lemon will fix it immediately.