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lemon kale saute'

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I saw a variation of this recipe & made, and liked it but tweaked it to be more appealing, and it has been a favorite ever since. It is a great way to add a little fiber to the diet. This recipe is one of the 795 from my cookbook. I made this tonight, and made sure I took a picture where you could see what it looks like. I boiled and sliced a couple of eggs to garnish the dish , and just an extra drizzle of lemon juice and you are all set. I love it every time I make it, you can also use frozen chopped spinach if you don't have time to make it with fresh kale.I am sure you will like it.

►
(1 rating)
yield 4 -6 People
prep time 25 Min
cook time 35 Min
method Stove Top

Ingredients For lemon kale saute'

  • 1 lg
    bunch kale,( about 1 1/2 pounds)
  • 3 Tbsp
    olive oil
  • 4 clove
    garlic minced
  • 1 tsp
    red pepper flakes
  • 1 lg
    yellow onion sliced thin
  • 8 oz
    mushroom,sliced
  • 1 lg
    red bell pepper, large chop or strips
  • salt & pepper to taste
  • 2 tsp
    lemon zest, extra slices for garnish
  • 2 tsp
    sugar
  • 1 Tbsp
    freshly squeezed lemon juice

How To Make lemon kale saute'

  • 1
    Wash kale one leaf at a time under running water. Use a small paring knife to cut away the tough thick stem from center. Stack the trimmed leaves together and roughly chop. Set aside.
  • 2
    Heat oil in a large deep skillet, over medium high heat. Add the garlic and red pepper flakes and saute stirring frequently until fragrant about 2-3 minutes. Add onions and mushrooms, and saute 4-5 minutes more.
  • 3
    Add kale and stir till wilted about 6-8 minutes. Add lemon zest, lemon juice, sugar, red bell pepper, salt and pepper, and continue to cook an additional 15 to 20 minutes or until Kale is tender.
  • 4
    Variation: Instead of using kale, you can substitute 3 ten ounce boxes of frozen chopped or leaf spinach, they both work well, and the flavor is great also. Garnish with lemon slices or wedges as I did, and add extra lemon zest if desired. I also boiled and sliced a couple of eggs to go with it. It was really good.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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