AIP Friendly Lemon Sautéed Kale
Simple ingredients can absolutely deliver big flavor, and this garlicky, citrus-bright kale is proof. Thinly sliced garlic blooms in olive oil until just golden, then a full bunch of curly or lacinato kale gets added in stages, wilting down into tender, vibrant greens that are anything but boring. A splash of water helps steam everything through, and a finishing hit of fresh lemon juice and zest lifts the whole dish with a brightness that makes it feel almost fancy. Following an autoimmune protocol often means scanning every label and second-guessing sauces and seasonings — this recipe sidesteps all of that with a short, clean ingredient list that's naturally compliant. Everything here is whole and unprocessed, so you can cook with confidence and zero substitutions. It comes together in well under 20 minutes and serves four as a satisfying side that pairs beautifully with just about any protein on your plate.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 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
- 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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