Sauteed Kale with Lemon Slices

sauteed-kale-lemon
Photo by Greg DuPree
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 80 calories
    • Fat 4 g
    • Sat Fat 0.5 g
    • Cholesterol 0 mg
    • Sodium 270 mg
    • Protein 4 g
    • Carbohydrate 10 g
    • Sugar 4 g
    • Fiber 4 g
    • Iron 1 mg
    • Calcium 134 mg

Heat olive oil in a large skillet, preferably cast iron. When pan is hot, add ⅔ of the lemon slices and sear over high heat until browned, about 3 minutes. Lower the heat and add the garlic. Cook, stirring frequently, about 1 minute. Add the broth, vinegar, sugar, and pepper. Cook, stirring, until the sugar dissolves, about 1 minute more.

Add half of the kale and cook until wilted, about 3 minutes. Repeat with the remaining kale, stirring and adding water as necessary to keep the pan from going dry, until kale is soft and tender, about 6 minutes.

Transfer greens, lemons, and juices to a serving platter and top with remaining lemon slices. Serve warm.

Ingredients

  1. Check 1 tablespoon olive oil
  2. Check 1 lemon, seeded, and thinly sliced
  3. Check 1 teaspoon minced garlic
  4. Check 1 cup chicken broth
  5. Check 1 tablespoon red wine vinegar
  6. Check 1 teaspoon granulated sugar
  7. Check ¼ teaspoon red pepper flakes
  8. Check 2 large bunches lacinato kale (about 1 lb), washed, de-stemmed, and cut into 2-inch pieces

Directions

  1. Heat olive oil in a large skillet, preferably cast iron. When pan is hot, add ⅔ of the lemon slices and sear over high heat until browned, about 3 minutes. Lower the heat and add the garlic. Cook, stirring frequently, about 1 minute. Add the broth, vinegar, sugar, and pepper. Cook, stirring, until the sugar dissolves, about 1 minute more.
  2. Add half of the kale and cook until wilted, about 3 minutes. Repeat with the remaining kale, stirring and adding water as necessary to keep the pan from going dry, until kale is soft and tender, about 6 minutes.
  3. Transfer greens, lemons, and juices to a serving platter and top with remaining lemon slices. Serve warm.