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You’ve Never Had Kale Like This: Sautéed Kale with a Tangy Lemon Vinaigrette
My Sautéed Kale with a Tangy Lemon Vinaigrette is a bright and delicious way to enjoy the ever so controversial kale. As a leafy greens enthusiast, I’ll be the first to admit that kale is an acquired taste… it’s kind of, well, bitter. When cooked and paired with this delicious and easy-to-make lemon vinaigrette, it takes on a whole new warm salad form that’s beautiful and enjoyable.
Why I Love This Sautéed Kale Recipe
In 2024, I discovered that my body produces antibodies that attack my thyroid. My doctor highly recommended that I stick to an anti-inflammatory diet because of the correlation between thyroid function and inflammation. I create most recipes, including this Sautéed Kale Recipe, with the intention of making something delicious that is going to serve my needs and leave me feeling my absolute best. I’ve noticed that eating as clean as possible has made me feel better, heal faster, and help with my overall cognitive function. I am by no means a doctor or registered dietician, but I did want to share my personal “why” for creating recipes like this one.
Ingredients:
- Kale
- Olive Oil
- Salt
- Pepper
- Garlic Powder
- Fresh Lemon (juiced)
- Honey
How to Make Sautéed Kale with a Tangy Lemon Vinaigrette
Prepare Your Ingredients: Start by washing and chopping your kale and making sure it’s dried completely before cooking
Add Everything to a Pan: Add 2 tablespoons of olive oil to a large pan, then pile in part of your chopped kale, salt, pepper, and garlic powder and toss it all together over medium-low heat using tongs. (If all of your kale fits comfortably in your pan, add it in – but it’s likely that you’ll have to gradually add it as it cooks down so you have ample space to toss it).
Cook Your Kale: Continue tossing your kale until it’s a bright green color and cooked down to the point where it’s soft, then remove it from the heat.
Prepare & Pour Your Lemon Vinaigrette: In a jar or small bowl, add your olive oil, honey, lemon juice, salt, and pepper and mix (or shake if using a jar with a lid) until combined. Taste and add salt and pepper as needed, then pour your lemon vinaigrette over the top of your kale and toss it all together while your kale is still warm
Plate and Enjoy: Transfer your cooked kale to a serving dish, top it with additional fresh lemon juice, lemons, and flakey salt, and enjoy!
Tools:
- Large Pan
- Tongs
Full Recipe:
Print
Sautéed Kale with a Tangy Lemon Vinaigrette
- Yield: 4 servings 1x
Ingredients
For the Kale:
- 1 bunch of regular kale (chopped – about 8 cups)
- 3–4 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
For the Lemon Vinaigrette:
- 1/4 c Olive Oil
- 2 tbsp lemon juice
- 1 tbsp honey
- Salt (to taste)
- Pepper (to taste)
Instructions
- Prepare Your Ingredients: Start by washing and chopping your kale and making sure it’s dried completely before cooking
- Add Everything to a Pan: Add 2 tablespoons of olive oil to a large pan, then pile in part of your chopped kale, salt, pepper, and garlic powder and toss it all together over medium-low heat using tongs. (If all of your kale fits comfortably in your pan, add it in – but it’s likely that you’ll have to gradually add it as it cooks down so you have ample space to toss it).
- Cook Your Kale: Continue tossing your kale until it’s a bright green color and cooked down to the point where it’s soft, then remove it from the heat.
- Prepare & Pour Your Lemon Vinaigrette: In a jar or small bowl, add your olive oil, honey, lemon juice, salt, and pepper and mix (or shake if using a jar with a lid) until combined. Taste and add salt and pepper as needed, then pour your lemon vinaigrette over the top of your kale and toss it all together while your kale is still warm
- Plate and Enjoy: Transfer your cooked kale to a serving dish, top it with additional fresh lemon juice, lemons, and flakey salt, and enjoy!
For more recipes like this one, follow me on social media at @dinneratallis!
