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 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 delicious a big plate of kale can be if prepared the right way. Make this for a light but satisfying side dish and watch it disappear within minutes!
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 more conducive to the slightly crispy and crunchy texture we’re going for here. 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 sea salt or Herbamare is delicious.
Serves 2 people as a large side; 3 or 4 people as a smaller side
About 8-10 stalks kale, washed withs 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
Heat the 2 tbsp of extra-virgin olive oil over medium-high heat and add the kale.
Flip the kale over with a spatula every 30 seconds, so that the sides are slightly charred but not completely burnt.
Continue like this for a few minutes, adding the lemon juice and pinches of Herbamare or sea salt as you go.
The precise point at which to stop cooking is a bit tricky – it should be cooked enough so that the kale is mostly softened up, but not completely wilted. You can taste as you go along to see if it seems cooked enough.
When 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.
Serve and enjoy!