Lemon Garlic Kale Sauté

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Separate kale leaves from the stalks and chop the leaves coarsely. Discard stalks.

In a large wok, sauté pan, or stock pot heat 2 tablespoons olive oil over medium heat. Add kale one handful at a time, stirring between each addition so that the leaves can wilt. Otherwise the fresh leaves will not all fit in the same pan.

Sauté for 5 minutes. Add in salt and pepper and stir. Move kale to the outer edges of pan. Pour in remaining olive oil into center of pan, followed by the garlic and chili flakes placed into the hotspot. Cook for 4 minutes, but do not brown garlic.

Pour in lemon juice and soy sauce to deglaze the pan, stirring well to incorporate all the ingredients. Remove from heat after about 1 minute or until just after the moisture has been mostly cooked off.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary