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
Cook Time15 mins
Course: Main Course
Keyword: kale
Servings: 1
Calories: 230kcal


  • 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


  • 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.
  • Add lemon juice, stir, and cover again. Let cook for a few more minutes.
  • Add olive oil, garlic powder, and onion powder, and sauté until kale is lightly browned.
  • Add nutritional yeast and farro, and stir to mix ingredients together.
  • Turn off heat, place on kale on a plate, sprinkle with salt, and enjoy!

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