Lemon-Garlic Sautéed Kale with Red Onions
This vibrant dish of Lemon-Garlic Sautéed Kale with Red Onions combines the earthy flavor of kale with the sweetness of red onions, all brought to life by aromatic garlic and zesty lemon. Perfect as a side dish or a light main course, this recipe not only bursts with flavor but also packs a nutritional punch. Easy to prepare and quick to cook, it's an excellent way to incorporate more greens into your diet and keep meal times exciting. Serve it warm to enjoy the fresh taste and bright colors!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Kale
6 cups (Torn into bite-sized pieces)
Boiling water
1 quart (For blanching the kale)
Olive oil
1 tablespoon (For sautéing)
Garlic cloves
2 (Minced)
Red onion
1 small (Sliced into thin rings)
Soy sauce
2 teaspoons (Shoyu or regular soy sauce)
Lemon juice
1 1/2 teaspoons (Freshly squeezed)
Instructions
1
Begin by tearing the kale leaves into bite-sized pieces, discarding the tough stems. Slice the stems into 1-inch long pieces.
2
Bring a quart of water to a boil. Blanch the sliced kale stems in the boiling water for 2 to 3 minutes, then quickly transfer them to a strainer and rinse under cold water to stop the cooking process.
3
Next, blench the kale leaves in the same boiling water for 1 to 2 minutes. Remove and rinse in a strainer under cold water before draining thoroughly.
4
In a medium skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
5
Add the sliced red onions to the skillet and sauté for 2 to 3 minutes, or until they become soft and translucent.
6
Stir in the blanched kale leaves and stems along with the soy sauce. Continue to sauté for 2 to 3 minutes, stirring constantly to ensure everything is well coated and heated through.
7
Finish the dish by drizzling freshly squeezed lemon juice over the sautéed kale and tossing to combine. Serve immediately for the best flavor and color.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient of this dish?
The main ingredient is kale, specifically 6 cups torn into bite-sized pieces.
How should I prepare the kale leaves?
Tear the leaves into bite-sized pieces and discard the tough stems, but save the stems to slice into 1-inch pieces.
Should I use the kale stems?
Yes, slice the kale stems into 1-inch long pieces and blanch them separately before sautéing.
How long do I blanch the kale stems?
Blanch the sliced kale stems in boiling water for 2 to 3 minutes.
How long do I blanch the kale leaves?
Blanch the kale leaves for 1 to 2 minutes in boiling water.
What is the purpose of rinsing the kale in cold water after blanching?
Rinsing under cold water stops the cooking process and helps maintain the color and texture.
What type of oil is used for sautéing?
The recipe calls for 1 tablespoon of olive oil.
How much garlic is needed?
You will need 2 minced garlic cloves.
How long should I sauté the garlic?
Sauté the garlic for about 1 minute until it becomes fragrant.
What kind of onion is used in this recipe?
One small red onion, sliced into thin rings, is used for this recipe.
How long should the red onions be sautéed?
Sauté the red onions for 2 to 3 minutes until they are soft and translucent.
What kind of soy sauce can I use?
You can use Shoyu or regular soy sauce; 2 teaspoons are required.
When is the lemon juice added?
The lemon juice is drizzled over the sautéed kale at the very end before serving.
How much lemon juice is required?
The recipe uses 1 1/2 teaspoons of freshly squeezed lemon juice.
Is this recipe suitable for vegans?
Yes, this recipe is vegan-friendly as it contains no animal products.
Is this dish gluten-free?
Yes, provided you use a gluten-free soy sauce or tamari.
How many ingredients are in this recipe?
There are 7 main ingredients: kale, boiling water, olive oil, garlic, red onion, soy sauce, and lemon juice.
What is the total number of servings?
The specific number of servings is not provided, but the recipe uses 6 cups of kale.
Can I serve this as a main course?
Yes, it can be served as a healthy side dish or a light main course.
What color are the onions when they are done sautéing?
The onions should be soft and translucent after sautéing for 2 to 3 minutes.
How long is the final sautéing step once the kale is added?
Sauté the kale and stems with the soy sauce for 2 to 3 minutes while stirring constantly.
Should the kale be served hot or cold?
It is best served immediately while warm to enjoy the fresh taste and bright colors.
What flavor profile does this dish have?
It combines earthy kale, sweet red onions, fragrant garlic, and zesty lemon.
How much boiling water is needed?
You need 1 quart of boiling water for the blanching process.
Is the garlic sautéed before or after the onions?
The garlic is sautéed first for 1 minute before adding the red onions.
What should I do after blanching the leaves?
Remove them from the water, rinse under cold water, and drain them thoroughly.
Does this recipe include any added sugar?
No, there is no sugar added to this recipe.
Is the kale torn or chopped?
The recipe suggests tearing the kale leaves into bite-sized pieces.
What is the preparation style for the garlic?
The garlic should be minced before sautéing.
What is the preparation style for the red onion?
The red onion should be sliced into thin rings.