Sautéed Greens with Garlic, Chili and Lemon
- 2 tbsp olive oil
- 2 cloves garlic, sliced
- 1/2 tsp red chili flakes
- 1 bunch curly kale, leaves removed from stem, chopped (about 6-8 cups)
- 1/4 tsp fine sea salt
- 1 tbsp lemon juice or balsamic vinegar
Heat oil in large skillet over medium. Add garlic and chili, cook for one minute or until fragrant.
Add kale and stir around to begin wilting leaves. If leaves are still wet from washing, place a lid over pan and let steam wilt leaves quicker, or add a splash of water to do the same. Remove lid after 2-3 minutes.
Season greens with salt and add lemon. Stir and remove from heat. Greens should be wilted but still have a little 'bite'. Serve warm.
Replace kale with other greens, similar in texture, such as swiss chard, mustard greens or spinach (not baby).
If you find dark, leafy greens on the bitter side, use Balsamic vinegar instead of lemon for a kiss of sweetness 🙂
Hi, I'm Katie!
I am a nutritionist, chef, mom to two little ones, and a lover of food!
I hope you enjoy my recipes and food blog. Feel free to reach out if you have any questions.