Low Sodium Lemon Sautéed Kale

Total time22 min

Prep time10 min

Cook time12 min

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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4 cloves garlic, thinly sliced
1 bunch (about 10 oz) curly or lacinato kale, stems removed, leaves torn into 2-inch pieces
¼ tsp fine sea salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp water

Instructions

1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering.
2
Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely, as the slices can brown quickly.

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