Sautéed kale with garlic, chilli and lemon
Serves: 4
Prep time: 5 minsTotal time: 
Recipe photograph by Toby Scott
Sautéed kale with garlic, chilli and lemon
Quick and easy, this vitamin-rich side adds heat and zing with flavourings from storecupboard staples you may already have on hand
Serves: 4
Prep time: 5 minsTotal time: 
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Nutritional information (serving)
Calories
46Kcal
Fat
4gr
Saturates
0.5gr
Carbs
1gr
Sugars
1gr
Fibre
2gr
Protein
2gr
Salt
0gr
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, thinly sliced
- pinch of crushed chillies
- zest of 1 Stamford Street Co. lemon
- 1 x 200g bag kale, any tough stalks removed
Step by step
- Put the oil, garlic, crushed chillies and half of the lemon zest in a sauté pan or large saucepan. Gently heat for 6-8 minutes until fragrant and the garlic begins to sizzle.
- Add the kale and season with salt. Increase the heat to medium-high and sauté for 2 minutes, stirring occasionally. Add 3 tablespoons of water, cover with a lid and steam for 4-5 minutes, or until the kale is bright green and tender. Transfer to a serving dish and scatter with the remaining lemon zest to serve.
