This braised kale with garlic and lemon is one of my favourite kale recipes. It’s really light, full of flavour and goodness. A great side dish with your main or a light lunch with a slice of bread.
I’m not a great gardener but I do like to put a few vegetable and herb seeds every year. There is something very satisfying about this growing process. A few months ago, I decided to try and grow some kale from seeds. I planted some seeds under a cloche in my new wooden planter and although we had a cold winter this year, they managed to survive and make it to spring. Hooray! I started cutting some leaves a few weeks ago and they taste amazing! So tender and full of flavour!
Kale varieties & Nutrients
Kale comes in many varieties with a slightly different taste. The most common one is curly kale and you can find it at the supermarket or farmers markets. Other types are Redbor kale with purple colour leaves, dinosaur kale otherwise known as cavolo nero and russian kale with flat leaves. Kale is very nutritious too. It’s packed with vitamin A, vitamin K and vitamin C. It also has folate, a key vitamin for brain development.
Ingredients & How-to
This sautéed kale recipe has only four ingredients kale, garlic, lemon and olive oil. I used Red Russian Kale when making this recipe which I grew in my garden. You could use whatever type you like and you find in your market. Usually, the supermarkets have bags with precut kale that only needs washing, so you could go with that option to save you some time if you are in a hurry. However, if you get your kale from a market and it comes in big leaves then remove the hard stem with your hand by pulling down the leaf and don’t forget to give them a good wash.
I like to sauté the garlic first in a tablespoon of olive oil just for a minute. Be careful here as you don’t want it to burn, just to soften up. Then I add the kale with half a glass of water and cover the pot. While it’s cooking it will lose most of its volume and get wilted. Cook it over medium-low heat for 12 to 15 minutes until water has evaporated. Then I turn off the heat and add the juice of a lemon and another tablespoon of extra virgin olive oil. You could add more lemon and olive oil to your liking.
You can have it as a light lunch with a slice of bread or as a side dish with your main. Why don’t you try them out with my grilled meatballs.
You can store it in the fridge for up to 2 days. Do not warm it up, just leave it outside at room temperature for five minutes.
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Sautéed Kale With Garlic & LemonThis sautéed kale recipe with garlic and lemon is really easy and quick to make. It's light, full of flavour and nutrients. A great side dish with your main or a light lunch with a slice of bread.
- 9oz / 250gr kale
- 3 garlic cloves
- 2 tbsp olive oil
- 1 lemon
- 1 tsp salt
- Clean the kale leaves well, remove hard stem and if the leaves are big cut each one in half.
- Chop the garlic cloves.
- Heat one tablespoon of olive oil in a large saucepan over medium heat.
- Add the chopped garlic cloves and sauté for 1 minute.
- Add the kale with 1/2 cup of water and a teaspoon of salt.
- Let it cook for 12-15 minutes over medium-low heat until the water has evaporated.
- Turn the heat off. Add the juice of 1 lemon, one tablespoon of olive oil and serve.
You could add a little bit more olive oil in the end up to your liking.
Store it in the fridge for up to 2 days. Do not warm it up, just leave it outside at room temperature for five minutes.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.