Best 7 Sautéed Kale Red Onions With Garlic And Lemon Recipes

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**Savory and Nutritious: A Culinary Journey through Sautéed Kale, Red Onions, Garlic, and Lemon**

Embark on a culinary adventure with a delightful sautéed kale dish that tantalizes the taste buds and nourishes the body. This vibrant recipe combines the earthy flavors of kale, the pungent sweetness of red onions, the aromatic depth of garlic, and the zesty brightness of lemon, creating a symphony of flavors that will leave you craving more. Alongside the main recipe, discover variations that introduce tantalizing ingredients like bacon, almonds, and chili flakes, adding layers of smokiness, crunch, and a touch of heat. Whether you're a seasoned cook or a novice in the kitchen, this versatile dish offers a balance of simplicity and culinary artistry, making it a perfect addition to your weeknight dinners or special gatherings. Get ready to elevate your taste buds and indulge in the goodness of sautéed kale, red onions, garlic, and lemon.

Here are our top 7 tried and tested recipes!

SAUTEED KALE WITH GARLIC



Sauteed Kale with Garlic image

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.

SAUTEED KALE



Sauteed Kale image

Try Bobby Flay's simple Sauteed Kale recipe from Food Network. For a pop of flavor, add a splash of red wine vinegar at the end.

Provided by Bobby Flay

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

LEMON GARLIC SAUTEED KALE



Lemon Garlic Sauteed Kale image

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

3 tablespoons extra-virgin olive oil
3 cloves garlic, peeled and sliced
Pinch red pepper flakes
1 large bunch kale (7 to 8 cups chopped leaves)
1/2 cup stock, white wine or water, plus more as needed
1/4 teaspoon fine sea salt or more to taste
Half of a lemon

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

SAUTéED KALE



Sautéed Kale image

This is a technique that elevates basic sauteed greens into something even more savory and tender.

Provided by Sam Sifton

Categories     easy, quick, weekday, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
1/2 cup vegetable stock, white wine or water
Kosher salt, freshly ground black pepper and red-pepper flakes to taste
2 tablespoons red-wine vinegar

Steps:

  • Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
  • Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 14 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 266 milligrams, Sugar 1 gram

LEMON-GARLIC KALE SALAD



Lemon-Garlic Kale Salad image

Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.

Provided by Julia Moskin

Categories     dinner, lunch, quick, salads and dressings

Time 25m

Yield 8 to 12 servings

Number Of Ingredients 7

2 cups sliced almonds
1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons)
Kosher salt
1 1/2 cups extra-virgin olive oil
4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
1 1/2 cups freshly grated Parmesan (optional)

Steps:

  • In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
  • In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
  • Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
  • Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams

SAUTEED KALE



Sauteed Kale image

If you're planning to use the leftovers to make the fried rice with pork and kale , reserve 3/4 cup of this sautéed kale.

Categories     Garlic     Leafy Green     Onion     Side     Sauté     Vegetarian     Quick & Easy     Low/No Sugar     Vinegar     Kale     Winter     Healthy     Vegan     Gourmet     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 1 serving (with leftovers)

Number Of Ingredients 7

1 pound kale, tough stems and center ribs discarded and leaves cut into 1-inch-wide strips (8 cups)
2 tablespoons olive oil
1 small red onion, halved lengthwise and thinly sliced crosswise
1 garlic clove, minced
Pinch of dried hot red pepper flakes
1 tablespoon red-wine vinegar, or to taste
1/4 teaspoon salt

Steps:

  • Cook kale in a 6-quart pot of boiling salted water , uncovered, stirring occasionally, until just tender, about 10 minutes, then drain in a colander.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened, 6 to 8 minutes. Add garlic and red pepper flakes and sauté, stirring, until garlic is fragrant, about 1 minute. Reduce heat to moderate, then add kale and cook, stirring occasionally, until heated through. Remove from heat and stir in vinegar and salt.

KALE WITH CARAMELIZED ONIONS AND GARLIC



Kale With Caramelized Onions and Garlic image

Make and share this Kale With Caramelized Onions and Garlic recipe from Food.com.

Provided by Daphne2002

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 5

1 bunch kale, washed and torn (stems removed)
1 small onion, chopped
3 garlic cloves, chopped
1 tablespoon olive oil
balsamic vinegar (optional)

Steps:

  • Heat oil in large pan.
  • Add chopped onions and garlic.
  • Sauté until onions are clear and begin to caramelize. Stir often. Do not allow garlic to burn.
  • Add torn kale.
  • Toss with onions and garlic.
  • Cook until kale is wilted.
  • Sprinkle with a tiny bit of balsamic vinegar if desired.
  • (Thanks reviewers for reminding me of removing the stems!).

Nutrition Facts : Calories 65.3, Fat 3.8, SaturatedFat 0.5, Sodium 22.8, Carbohydrate 7.4, Fiber 1.4, Sugar 0.8, Protein 2

Tips:

  • Choose the right kale: Look for kale with dark, firm leaves. Avoid kale that is wilted or has yellow or brown spots.
  • Wash the kale thoroughly: Kale can be gritty, so it's important to wash it thoroughly before cooking. Remove the tough stems and chop the leaves into bite-sized pieces.
  • Don't overcrowd the pan: When sautéing kale, it's important not to overcrowd the pan. This will prevent the kale from cooking evenly and will make it more likely to steam rather than sauté.
  • Cook the kale over medium heat: Sautéing kale over medium heat will help to preserve its nutrients and prevent it from becoming tough.
  • Add flavorings to taste: Once the kale is cooked, you can add flavorings to taste. Common flavorings include garlic, onion, lemon juice, and salt and pepper.

Conclusion:

Sautéed kale with red onions, garlic, and lemon is a healthy and delicious side dish that can be enjoyed as part of a variety of meals. It's a great way to get your daily dose of vitamins and minerals, and it's also a good source of fiber. The lemon juice adds a bright flavor to the dish, and the garlic and onion add a savory depth of flavor. This dish is sure to please everyone at your table.

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