Do you ever feel like you just want something easy but healthy, while also tasty and comforting for dinner? I’ll often make this recipe for sautéed kale along with some potato rounds for a nice, light dinner if I’ve had a heavy lunch or am too tired to make anything that requires forethought or energy – and it always winds up being just what I needed.
People are often surprised how amazingly delicious and un-boring a big plate of kale can be if prepared just the right way, as in this recipe. Make this for a light but satisfying side dish and watch it disappear within minutes as it usually does.
A note on different types of kale
There are several different types of kale, including curly kale, lacinato or dinosaur kale, and red Russian kale. Curly kale is are more conducive to the slightly crispy and crunchy texture we’re going for here. When you go to the supermarket or health food store, look for kale with the stiffest and curliest texture available. Sometimes you may find curly kale with red stems or that has a purplish-green color. Go for it! This kind of kale has a slightly sharper, more distinct taste that when combined with the lemon juice, extra-virgin olive oil, and Herbamare is incredible.
Sautéed Kale with Lemon Juice, Olive Oil, and Sea Salt
Sautéed kale cooked with extra virgin olive oil, lemon juice, and sea salt. Makes the perfect side or light dinner.
Yields: Serves 2 people as a large side; 3 or 4 people as a smaller side
About 8-10 stalks curly kale, washed with stems removed, and ripped into bite-sized shreds
2 tbsp extra virgin olive oil
1/2 lemon or approximately 1 tbsp lemon juice
A few pinches of Herbamare or sea salt. If using sea salt, add a few pinches of all-purpose seasoning
Heat the 2 tbsp of extra virgin olive oil in a skillet over medium-high heat and add the kale.
Flip the kale over with a spatula every 30 seconds, so that the sides are charred but not overly burned.
Continue in this fashion for a few minutes, adding the lemon juice and pinches of Herbamare or sea salt and seasoning as you go.
The precise point at which to stop cooking is a bit tricky – it should be cooked enough so that the sides are slightly crispy, and that it has a fragrant, enticing smell, but before the kale has given up all of it’s liquid and become completely wilted and withered.
When you’ve determined that the kale is ready, immediately transfer the kale to a plate from the pan so that it doesn’t continue to cook while the pan is still piping hot.