Description
This super simple lemon garlic kale with tomatoes calls for just 6 ingredients and 10 minutes on the stove.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1/2 small red onion, thinly sliced
- 1 small tomato, finely diced* (see note below)
- 3 medium garlic cloves, minced
- 1/4 teaspoon red chili flakes
- Fine sea salt and freshly ground pepper, to taste
- 1 small bunch curly kale, stemmed and torn into small bits
- 1 to 2 tablespoons lemon juice, to taste
Instructions
- Heat the oil in a large skillet over medium heat. Add the onion, and cook until it’s starting to soften and turn golden brown, about 3 minutes.
- Add the tomatoes, garlic, chili flakes, 1/4 teaspoon salt, and a few grinds of pepper. Cook until the tomatoes soften and release their juices, about 2 minutes more.
- Place the kale on the tomato mixture and add a splash of water, about 3 tablespoons. (Don’t bother stirring at this point.) Cover the skillet tightly with a lid and steam until the kale is wilted and bright green, 2 to 3 minutes.
- Uncover and add the lemon juice. Toss everything with tongs to combine. Taste and adjust the seasonings, if needed.
Notes
If you prefer to use canned diced tomatoes, substitute with 1 cup.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 80
- Carbohydrates: 10.5 g
- Fiber: 1.5 g
- Protein: 3 g
