Sautéed Lemon Kale
This is one of the simplest, quickest, and nutritious vegan dishes I make. Serve with a side of quinoa, and you’ve got yourself a nutritious dinner. This also goes perfectly with Roasted Sweet Potato Rounds. Add a salad to either possibility, and you’re set. Contributed by Sophia Zergiotis, from Silk and Spice.
- 1 bunch curly kale (about 1 pound)
- 2 tablespoons chopped garlic (you can use 1 tablespoon if 2 is too much)
- 1 teaspoon olive oil
- 1/2 cup filtered water
- Juice of 1 lemon
- Kosher sea salt and pepper to taste
Wash and dry the kale thoroughly. Cut out the stems and discard. Cut kale leaves in half. I like them left large.
In a large skillet, heat up the olive oil over medium heat. Add the garlic, stirring until soft. Careful not to burn it, don’t wait for it to be brown.
Toss in the kale and the water. Stir occasionally, and remove from heat once all the water has evaporated, about 10 minutes.
Cover with juice of 1 lemon, and add a pinch of sea salt and pepper.
- Here are more recipes for hardy greens.