Vibrant Sautéed Kale with Garlic and Lemon
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Transform humble kale into a tender and flavorful side dish with aromatic garlic, a touch of red pepper, and a bright squeeze of fresh lemon juice. Simple, quick, and utterly delicious.
Ingredients
Instructions
Thoroughly wash the large bunch of kale. Remove the tough, fibrous stems and roughly chop the leaves into bite-sized pieces (1-2 inches). Pat the chopped kale very dry.
Place a large skillet over medium heat. Add 2 tablespoons of olive oil. Once shimmering, add the minced garlic and crushed red pepper flakes (if using). Sauté for 30 seconds to 1 minute, until fragrant and lightly golden, being careful not to burn the garlic.
Add the prepared kale to the pan. Stir frequently, tossing with the garlic and oil. Cook for 3-5 minutes, until the kale starts to soften and turn a brighter green, reducing in volume.
Pour in the 1/2 cup of vegetable broth. Stir everything, then immediately cover the skillet with a lid and reduce the heat to medium-low. Let the kale steam for 3-5 minutes to tenderize.
Remove the lid. If there's any liquid remaining, increase heat slightly and cook for another 1-2 minutes, stirring, until it evaporates. Remove from heat. Squeeze the juice from half a lemon over the kale. Season generously with salt and freshly ground black pepper to taste. Toss and serve immediately.