Sauteed Kale With Lemon Recipes

Steps:

• On a cutting board, trim kale by folding a leaf in half lengthwise (at the stem); use a sharp paring knife to slice away from stem; discard stem. Tear leaves into small pieces; rinse in a large colander.
• Cook kale in a large pot of boiling salted water until crisp-tender, 4 to 6 minutes. Drain well.
• Heat oil in a large skillet over medium heat. Add garlic; cook until fragrant, about 1 minute.
• Add kale; season generously with coarse salt and ground pepper. Cook, stirring often, until wilted and tender, 4 to 6 minutes. Sprinkle with lemon juice; toss to combine. Serve immediately.

Steps:

• In a large skillet, heat oil and chile over medium-high heat. Add lemon and honey and cook, stirring, until lemon begins to break down, about 2 minutes. Add kale and cook, stirring, until just wilted, about 3 minutes. Add scallions, season with salt, and cook 1 minute. Serve warm or at room temperature.

Steps:

• 1. Wash kale one leaf at a time under running water. Use a small paring knife to cut away the tough thick stem from center. Stack the trimmed leaves together and roughly chop. Set aside.
• 2. Heat oil in a large deep skillet, over medium high heat. Add the garlic and red pepper flakes and saute stirring frequently until fragrant about 2-3 minutes. Add onions and mushrooms, and saute 4-5 minutes more.
• 3. Add kale and stir till wilted about 6-8 minutes. Add lemon zest, lemon juice, sugar, red bell pepper, salt and pepper, and continue to cook an additional 15 to 20 minutes or until Kale is tender.
• 4. Variation: Instead of using kale, you can substitute 3 ten ounce boxes of frozen chopped or leaf spinach, they both work well, and the flavor is great also. Garnish with lemon slices or wedges as I did, and add extra lemon zest if desired. I also boiled and sliced a couple of eggs to go with it. It was really good.

Steps:

• In a large pot, bring 1 inch of water to a boil. Add kale and salt. Cover and cook, stirring once, for 5 minutes or until crisp-tender. Drain.
• Return kale to pot. Drizzle with olive oil. Reheat. Add lemon juice, red pepper flakes and parmesan cheese.
• Toss and serve.

Steps:

• Tear the leaves off the kale into bite-size pieces. Slice the stems into 1 inch long pieces.
• Blanch the stems for 2 to 3 minutes. Remove, place in a strainer, quickly rinse under cold water to halt cooking.
• Blanch the kale leaves for 1 to 2 minutes, and rinse in a strainer under cold water. Drain.
• Heat the oil in a medium skillet and sauté the garlic for 1 minute. Saute the onions for 2 to 3 minutes.
• Add the kale leaves, stems and shoyu soy sauce. Sauté for 2 to 3 minutes, stirring constantly.
• Sprinkle the lemon juice over and toss to mix. Serve immediately after adding the lemon juice or the leaves may loose their bright green color.