Garlic Sautéed Baby Kale with Lemon & Toasted Seeds

Serves 2–4 | Ready in 15 minutes

This recipe brings out the natural tenderness of baby kale with a warm garlic-infused olive oil and a bright citrus finish. Toasted seeds add a nutty crunch, making this dish equally suited as a side or tossed into grains, eggs, or pasta.

Ingredients:
1 bag (about 4–6 oz) Baby Kale Greens

1 tbsp Texas olive oil

2 cloves garlic , thinly sliced

1 tbsp toasted sunflower or pumpkin seeds (or sliced ??almonds)

Juice of ½ organic lemon

Salt and freshly cracked black pepper

Optional: Shaved Mozz Co Queso Fresco or grated Pecorino

Instructions:
Toast the seeds:
In a dry skillet over medium heat, toast seeds until golden and fragrant, about 2–3 minutes. Remove and set aside.

Sauté the garlic:
In the same skillet, heat olive oil over medium. Add garlic and cook until just golden—don't let it burn.

Add the baby kale:
Add greens and toss gently to coat in oil. Sauté for 1–2 minutes until just wilted. Season with salt and pepper.

Finish:
Squeeze lemon juice over the greens and top with toasted seeds. Add cheese if using.

Serve:
Enjoy warm as a side dish, or pile onto toast, toss with warm grains, or serve under grilled chicken or eggs.

Make it a Meal:
Toss with warm farro or quinoa

Serve alongside Peeler Farms Wagyu Steak or Deeply Rooted Ranch chicken thighs

Add a poached egg on top for brunch