lemon & garlic sauteed kale

This is one of those go-to dishes that feels like a small act of care. Tender kale, sautéed with garlic and olive oil, brightened by lemon and spiced with red pepper flakes—it’s simple, quick, and endlessly adaptable. Serve it as a side, stir it into grains, or pile it on toast with a soft egg on top.

Ingredients:

• 1 bunch kale (dino or red Russian), stems removed and leaves roughly chopped

• 2–3 cloves garlic, sliced thin

• 1 tbsp olive oil

• 1/2 tsp red pepper flakes (adjust to taste)

• Juice of 1/2 lemon

• Salt to taste

Optional add-ons:

• Grated parmesan or nutritional yeast

• Cooked lentils or chickpeas

• Toasted breadcrumbs

Instructions:

1. Heat olive oil in a large skillet over medium heat.

2. Add garlic and red pepper flakes. Sauté for 30 seconds to 1 minute, until fragrant but not browned.

3. Add kale in batches, stirring as it wilts down. Cook for about 5–7 minutes, until kale is tender but still vibrant.

4. Squeeze in lemon juice and season with salt to taste.

5. Optional: finish with a sprinkle of cheese, breadcrumbs, or a spoonful of tahini for extra richness.

CSA Spotlight: This is a great way to use your dino or red Russian kale. Bonus: the lemon helps the iron in kale absorb better, making this a nourishing, functional favorite.