Sauteed Kale
Garlic and lemon give kale a bright, flavorful boost, making it a tasty side for fish, chicken, or any kind of meat.
Servings: 4 servings
Equipment
Ingredients
- 1 teaspoon olive oil
- 1 bunch kale washed, dried, and chopped
- ¼ cup chicken broth or vegetable broth
- 1 tablespoon butter
- 2 cloves garlic minced
- 1 teaspoon fresh lemon juice optional
- ¼ teaspoon salt or to taste
Instructions
- Preheat oil in a skillet over medium heat. Coarsely chop kale.
- Add kale and chicken broth to hot skillet. Cook 7-8 minutes or until tender.
- Push kale to the side of the pan and add butter and garlic. Cook until fragrant.
- Stir garlic and kale together, drizzle with lemon juice and salt. Cook 1-2 minutes to blend flavors.
- Serve warm.
Notes
- Leftover sauteed kale can be stored up to 3 days in an airtight container in the refrigerator, or for up to 3 months in the freezer.
Nutrition
Calories: 50kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 190mg | Potassium: 134mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 3334IU | Vitamin C: 31mg | Calcium: 87mg | Iron: 1mg