Rose Mary Mogan


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 vote
4-6 People
25 Min
35 Min
Stove Top


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


1Wash 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.
2Heat 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.
3Add 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.
4Variation: 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.


Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy
Hashtags: #veggie, #tasty