Best 4 Sautéed Kale Red Onions With Garlic And Lemon Recipes
Looking for a simple yet flavorful dish that's packed with nutrients? Look no further than sautéed kale, red onions, garlic, and lemon. This combination of ingredients not only makes for a delicious meal but also boasts impressive health benefits. Kale is a powerhouse of vitamins, minerals, and antioxidants, while red onions add a touch of sweetness and pungency. Garlic and lemon, with their distinct flavors, lend depth and brightness to the dish, making it a treat for your taste buds and your overall well-being.
Check out the recipes below so you can choose the best recipe for yourself!
SAUTEED KALE WITH GARLIC
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 5 sliced garlic cloves in 1/4 cup olive oil in a pot over medium-low heat until sizzling, 1 minute. Add 1 pound chopped kale and stir until wilted, 3 to 5 minutes. Increase the heat to medium. Add 2 tablespoons cider vinegar, 1/2 teaspoon kosher salt and a pinch of red pepper flakes. Cook, stirring, until tender, 5 minutes.
LEMON GARLIC SAUTEED KALE
This easy, healthy recipe for sautéed kale is delicious. As the kale cooks in the pan, it wilts, turns bight green, and becomes tender. Kale may sound like a boring side, but this is one of our favorite side dishes to make.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 20m
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Rinse the kale, and then pull the leaves from the stems. Discard the stems or save to add to homemade stock another day. Coarsely chop kale leaves into randomly shaped pieces, about 2 inches large.
- Heat the olive oil in a wide skillet over medium-high heat. When the oil shimmers, add the garlic and red pepper flakes. Cook, stirring often, until the garlic is soft, but before it browns.
- Add the chopped kale leaves, stock, and 1/4 teaspoon of salt. Cook, tossing the kale around the pan occasionally, until the kale turns bright green, is soft and is wilted, about 7 to 8 minutes. If before the kale is tender, the liquid evaporates, add a little bit more to the pan.
- Taste and adjust with additional salt, and then finish by stirring in the juice from half a lemon.
Nutrition Facts : ServingSize 1/4 of the dish, Calories 118, Fat 11.1g, SaturatedFat 1.6g, Cholesterol 0.9mg, Sodium 197.8mg, Carbohydrate 4.4g, Fiber 1g, Sugar 1.2g, Protein 2g
SAUTEED KALE WITH LEMON
Make and share this Sauteed Kale With Lemon recipe from Food.com.
Provided by ugogirl
Categories Greens
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
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.
SAUTéED KALE & RED ONIONS WITH GARLIC AND LEMON
Make and share this Sautéed Kale & Red Onions With Garlic and Lemon recipe from Food.com.
Provided by dicentra
Categories Greens
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Tips:
- Choose the right kale: Look for kale that is deep green and has no signs of wilting or yellowing. Curly kale or Lacinato kale (also known as dinosaur kale or Tuscan kale) are both good choices for this recipe.
- Wash the kale thoroughly: Kale can have dirt and grit in its crevices, so be sure to wash it well before using. Soak the kale in a large bowl of cold water for a few minutes, then swish it around to loosen any dirt. Drain the kale and rinse it under cold running water.
- Remove the tough stems: The tough stems of kale can be difficult to chew, so it's best to remove them before cooking. Hold the kale leaf by the stem and use your other hand to strip the leaves off the stem. Discard the stems.
- Chop the kale into bite-sized pieces: This will help the kale cook evenly and make it easier to eat.
- Don't overcrowd the pan: When sautéing the kale, don't overcrowd the pan. This will prevent the kale from cooking evenly and will make it more likely to steam rather than sauté.
- Season the kale to taste: Once the kale is cooked, season it to taste with salt, pepper, and other desired seasonings.
Conclusion:
Sautéed kale with red onions, garlic, and lemon is a quick, easy, and healthy side dish that can be enjoyed with a variety of main courses. The kale is tender and flavorful, while the red onions and garlic add a bit of sweetness and pungency. The lemon juice brightens up the dish and adds a refreshing touch. This recipe is a great way to get your daily dose of vegetables, and it's also a delicious way to use up leftover kale.
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