Sautéed Kale with Toasted Almonds and Lemon

Jennifer Friddell // Savor Your Saturday


January 11  

After the complexity and indulgence of the Christmas season, this side dish is a light and simple addition to winter meals.


  • 2 large bunches of kale, stems removed
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup slivered almonds
  • 1 clove minced garlic
  • 1 lemon
  • salt and pepper
  • shaved parmesan cheese


Wash and roughly chop the kale leaves.

Heat oil in large sauté pan over medium heat until shimmering. Add garlic and almonds and cook, stirring, until fragrant—about one minute. Do not let the garlic brown. Add kale leaves a bit at a time, stirring after each addition so that kale starts to wilt. Do this until all kale has been added. Season with salt and pepper. Cook, stirring occasionally, until kale is just tender. Remove from heat. Add juice of the lemon and parmesan cheese, and serve.

Proclaim the Genius & Share!
  • Wow! This is easy, simple and delicious. The almonds give it a gourmet flair! I am feeling healthy because of this wonderful post! thank you Jennifer!

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