Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Curly kale tossed in a hot pan with garlic and chilli flakes until just wilted, with a fresh hit of lemon.
Side dish. Good with grilled salmon, roast chicken or sausages. Find a main
Equipment: Large frying pan or wok
Measures and names
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 1/2 tsp chilli flakes (red pepper flakes)
- 250 g chopped curly kale, thick stalks removed
- 1/2 lemon, juice only
- Salt and black pepper
Method
- Heat the oil in a large frying pan or wok over a medium heat. Add the garlic and chilli flakes and fry for 30-60 seconds until fragrant but not browned.
- Add the kale, a pinch of salt and 2-3 tbsp water and toss well.
- Cook for 4-5 minutes, tossing often, until the kale has wilted and is tender but still bright green.
- Squeeze over the lemon juice, season with black pepper and serve.
Swaps and tips
Remove any thick stalks from the kale before cooking. Cavolo nero or spring greens can be cooked in the same way.
Easy variations
- Add a knob of butter at the end
- Scatter over toasted sesame seeds
- Add a splash of soy sauce instead of lemon
- Stir in a handful of toasted pumpkin seeds
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 2 g | 1 g | 3 g | 4 g | 55 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
