lemon kale saute'

Name: LEMON KALE SAUTE'
Prep time: 25 min
Cook time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1 large bunch kale,( about 1 1/2 pounds); 3 tablespoon(s) olive oil; 4 clove(s) garlic minced; 1 teaspoon(s) red pepper flakes; 1 large yellow onion sliced thin; 8 ounce(s) mushroom,sliced; 1 large red bell pepper, large chop or strips; - salt & pepper to taste; 2 teaspoon(s) lemon zest, extra slices for garnish; 2 teaspoon(s) sugar; 1 tablespoon(s) freshly squeezed lemon juice

(1 RATING)

39 Pinches 3 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Feb 2, 2012

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.

Rate

prep time 25 Min

cook time 35 Min

method Stove Top

yield 4-6 People

Ingredients

1 large bunch kale,( about 1 1/2 pounds)
3 tablespoons olive oil
4 cloves garlic minced
1 teaspoon red pepper flakes
1 large yellow onion sliced thin
8 ounces mushroom,sliced
1 large red bell pepper, large chop or strips
- salt & pepper to taste
2 teaspoons lemon zest, extra slices for garnish
2 teaspoons sugar
1 tablespoon freshly squeezed lemon juice

How To Make lemon kale saute'

Step 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.

Step 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.
Step 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.
Step 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.
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