Emerald Kale with Garlic (Printable)
Bright kale sautéed with garlic, lemon zest, and olive oil, topped with toasted pine nuts.
# What You’ll Need:
→ Vegetables
01 - 1 large bunch kale (about 10.5 oz), stems removed, leaves chopped
02 - 1 small shallot, finely sliced
03 - 2 cloves garlic, minced
→ Flavorings & Oils
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
→ Optional Garnish
08 - 2 tablespoons toasted pine nuts
09 - 2 tablespoons grated vegan parmesan or regular parmesan (optional)
# How-To Steps:
01 - Wash the kale thoroughly, remove the tough stems, and chop leaves into bite-sized pieces.
02 - Heat olive oil in a large skillet over medium heat. Add shallot and cook for 2 minutes until translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add chopped kale to the skillet, tossing to coat with oil. Sauté for 4–5 minutes, stirring occasionally, until wilted but still vibrant green.
05 - Season with sea salt, black pepper, lemon zest, and lemon juice. Toss well to combine. Remove from heat.
06 - Sprinkle toasted pine nuts and grated parmesan if desired. Serve immediately.
# Expert Advice:
01 -
- It comes together faster than you can decide what to watch for dinner.
- The lemon cuts through the earthiness of kale in a way that makes even picky eaters go back for seconds.
- You can eat it straight from the pan or toss it with anything already in your fridge.
02 -
- Do not walk away when the garlic hits the pan, it goes from golden to burnt in seconds and takes the whole dish with it.
- Add the kale in batches if your skillet is too small, crowding the pan steams it instead of sautéing and you lose that beautiful color.
03 -
- Taste the kale stems before you toss them, sometimes they're tender enough to chop and cook with the leaves.
- If your kale tastes bitter, add an extra squeeze of lemon and a tiny pinch of sugar, it balances everything out.