Sautéed Kale

Sautéed Kale




  • 2 bunches kale, stems removed and leaves cut into ¼ inch strips
  • 4 cloves garlic, minced
  • 1 Tbsp lemon juice
  • 3 Tbsp cooking fat or olive oil
  • sea salt and freshly ground black pepper, to taste


  1. Heat a large skillet over a medium heat and cook the garlic in the cooking fat/olive oil until fragrant, but not browned.
  2. Add half the kale and cook for about a minute while stirring.
  3. Add the remaining kale and cook for a further 8-10 minutes, stirring occasionally, until the kale is tender.
  4. Season with sea salt and freshly ground black pepper to taste.
  5. Add lemon juice and serve.

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