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Sautéed lemon garlic kale on an oval platter.

Sautéed Kale with Lemon, Garlic + Tomatoes

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  • Author: Alexandra Shytsman
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


This super simple lemon garlic kale with tomatoes calls for just 6 ingredients and 10 minutes on the stove.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Uncover and add the lemon juice. Toss everything with tongs to combine. Taste and adjust the seasonings, if needed.


If you prefer to use canned diced tomatoes, substitute with 1 cup.


  • Serving Size: 1/4 of the recipe
  • Calories: 80
  • Carbohydrates: 10.5 g
  • Fiber: 1.5 g
  • Protein: 3 g