Lemony Sautéed Kale

Lemony Sautéed Kale

Aside from kale chips, this is one of my favorite ways to prepare fresh kale — a delightful combo of tang (from the lemon), umami (from the garlic, onion, and nutritional yeast), bitterness (just a hint, from the kale), and saltiness (from, well, the salt). A great way to sneak in a helping of greens!

Lemony Sautéed Kale

An easy, delicious way to prep fresh kale

  • 2 c chopped kale, packed (I like to use about 2 large/overflowing handfuls, which amounts to about 2 cups, packed.)
  • 1/2 lemon, juiced
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp olive oil
  • 1 tbsp nutritional yeast
  • 1/2 c farro, cooked (or chickpeas)
  • salt (to taste)
  1. Heat a large skillet over medium heat. Add the kale, 1T water (to prevent sticking), and cover. Let cook for several minutes, or until kale is slightly wilted.

  2. Add lemon juice, stir, and cover again. Let cook for a few more minutes.

  3. Add olive oil, garlic powder, and onion powder, and sauté until kale is lightly browned.

  4. Add nutritional yeast and farro, and stir to mix ingredients together.

  5. Turn off heat, place on kale on a plate, sprinkle with salt, and enjoy!