Ready in just 20 minutes, this easy weeknight side dish pairs well with most meat, poultry, and fish dishes. Kale can be challenging. Unlike tender spinach leaves, which can taste great - almost sweet - kale has a coarse texture and a slightly bitter flavor. It really does need a little help to make it more palatable. This recipe is most definitely an excellent way to do that! The kale is cooked in garlic-infused butter until just tender, then seasoned with salt, pepper, and a splash of lemon juice. Easy and delicious!
Ingredients
Recipe Card
Butter: It greatly enhances the flavor of the kale and helps mask its bitterness. You can also use olive oil if you wish, but I think kale tastes best when cooked in butter. Minced garlic: Mince it yourself, or use the stuff that comes in a jar. Mincing it yourself is fresher and tastier. Chopped kale: You can chop it yourself or do the lazy thing and get it bagged and pre-washed. To season: Kosher salt and black pepper. Lemon juice: It’s best to use freshly squeezed lemon juice.
You start by briefly cooking garlic in butter. You want it golden but not burnt, so keep an eye on it. Next, add the kale. You’ll need to add it gradually in a few batches. Cook the kale until it just starts to wilt. Stir in salt, pepper, and lemon juice, then serve.
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Sometimes, I make an Asian-style bowl (as shown in the photo below) with kale, fried eggs, and Gochujang (a spicy Korean paste). I drizzle the bowl with sesame oil and sprinkle it with sesame seeds. It’s delicious!
