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Sautée Kale
(Published: )
Gourmet December 1998
Prep Time Cooking Time Servings
4 people
  • 2 bunches kale
  • 1 tbsp coconut oil
  • 1 tsp fresh lemon juice, or to taste
  • 2 garlic cloves, minced

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1)Remove and discard stems and center ribs of kale. Chop leaves into 1-inch pieces. In boiling water, cook collards 15 min and drain, pressing out excess liquid.
2)In a skillet, heat oil over med- high heat and stir in garlic and kale, until heated through, about 5 minutes.
3)Drizzle with lemon juice and toss well. Serve.

Suitable for these diets:

Vegetarian Gluten Free Vegan

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