Garlicky Sautéed Kale with Crispy Shallots & Lemon

Serves 2–4 | Ready in 15 minutes

This quick and vibrant side dish is all about bold flavor and texture—tender kale, golden crispy shallots, and a splash of citrus make it anything but basic.

Ingredients:

1 bunch Green Curly Kale, stems removed, leaves chopped

1 tbsp Olive Oil

2 cloves garlic, thinly sliced

1 small Shallot or Red Onion, thinly sliced

Juice of ½ lemon (plus more to taste)

Salt & pepper to taste

Optional toppings: red pepper flakes, toasted seeds or nuts, crumbled cheese, or a fried egg

Instructions:

Crisp the Shallots:
Heat half the olive oil in a large skillet over medium heat. Add shallots and cook until golden and crisp, about 4–5 minutes. Remove and set aside on a paper towel.

Sauté the Garlic & Kale:
Add the remaining oil and garlic to the pan and cook until fragrant (about 30 seconds). Toss in the kale and sauté for 3–4 minutes until wilted and vibrant green. Add a splash of water if needed to help it steam.

Finish with Lemon:
Remove from heat, squeeze over fresh lemon juice, and season with salt and pepper.

Top & Serve:
Sprinkle crispy shallots back over the top and finish with any optional toppings for extra texture and flavor.

Serving Ideas:

Serve alongside Deeply Rooted Ranch Chicken Thighs or roasted vegetables

Fold into rice or farro

Add to a breakfast bowl with sweet potatoes and a fried egg

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