Sauteed Kale

Ingredients

• 1 bunch (about 1 pound) Kale (Lacinato (dinosaur) or curly kale, stems removed and chopped)
• 2 tablespoons Olive oil
• 4 cloves Garlic (minced)
• 1/4 teaspoon Red pepper flakes (or more, to taste)
• 2 tablespoons Lemon juice (freshly squeezed)
• 1 teaspoon Lemon zest
• 1/4 cup Vegetable broth
• 1/2 teaspoon Salt (or to taste)
• 1/4 teaspoon Black pepper (freshly ground, or to taste)
• 2 tablespoons Pine nuts (toasted, optional)
• 2 tablespoons Parmesan cheese (grated, optional (omit for vegan))
• 1 small Shallot (minced, optional)
• 1 teaspoon Balsamic Glaze (Optional, for drizzling)

Instructions

1. 1

   Wash and thoroughly dry the kale. Remove the tough stems and chop the leaves into bite-sized pieces.

2. 2

   Heat the olive oil in a large skillet or pot over medium heat.

3. 3

   Add the minced garlic and shallot (if using) and cook for about 1 minute, until fragrant, being careful not to burn the garlic.

4. 4

   Add the red pepper flakes and stir for a few seconds.

5. 5

   Add the chopped kale to the skillet. It will seem like a lot, but it will wilt down significantly.

6. 6

   Pour in the vegetable broth. Cover the skillet and let the kale steam for about 5-7 minutes, or until it begins to soften.

7. 7

   Remove the lid and continue to cook, stirring occasionally, until the kale is tender and the liquid has evaporated, about 5-10 minutes more.

8. 8

   Stir in the lemon juice, lemon zest, salt, and pepper. Taste and adjust seasonings as needed.

9. 9

   Transfer the sauteed kale to a serving dish. Top with toasted pine nuts and grated Parmesan cheese (if using). Drizzle with balsamic glaze (optional).

10. 10

    Serve immediately.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.