Hate kale? Good. Because this is THE recipe of all kale recipes to turn hatred to pure love. I however, love kale. So when I created this lemon butter sautéed kale with garlic recipe, it only strengthened my deep affliction for this leafy green, and I’m seriously contemplating marrying it (after I break the news to my husband that I’m leaving him for kale)….
He probably wouldn’t even be surprised if I came home one day and said, “I love you, but I love kale more. And we’ve decided to make a life together”. There’s so many pros and cons to marrying kale, it would be a really tough call.
Pros: super duper duper healthy, a good source of iron, vitamin B6, fiber, and calcium, it does what I want it to and doesn’t talk back
Cons: not very conversational, can be bitter (when consumed raw), inability to give massages, unattractive, unemployed, short future potential
Ok maybe I’ll take my husband over kale, but it’s seriously a close call.
I have this “thing” – I love making a big batch of sautéed kale at the beginning of the week so I can simply reheat and serve with ANYTHING – eggs in the morning, a side dish with grilled chicken, or as a warm salad in the fall. However, kale can be…well, kale – kind of bleh. So in order to convert those kale haters to love kale once and for all, I’ve pumped up the flavor and added some awesome components to make this leafy green a favorite, forever.
This lemon butter sautéed kale with garlic is ridiculously easy to make, plus it’s paleo and whole30 compliant! Just a few simple ingredients transforms boring ‘ol kale into a warm and savory side dish.
Follow my lead and make a big batch of this for some body-good food that you might want to end up marrying.
Looking for more whole30 recipes to try? Check out these out:
Thai Shrimp Salad with Almond Dressing
Whole30 Slow Cooker Pork Carnitas
Herby 30-minute Chicken and Brussels Sprouts Bake
Turmeric Balsamic Beef over Roasted Red Peppers
Caramelized Onion and Butternut Squash Crustless Quiche
Whole30 Scalloped Sweet Potatoes
Parsnip Leek and Butternut Squash Soup
- 6 cups packed kale, chopped
- 2 tablespoons ghee
- 1 tablespoon lemon juice
- 1-2 cloves garlic, finely minced
- Wash and pat try the kale, then tear the leaves off the stem and shred into small, bite-sized pieces
- Heat ghee in a large saucepan over medium heat and add the kale. Coat evenly
- Add the lemon juice and garlic
- Continue tossing the kale until slightly wilted, roughly 5 minutes
- Serve immediately or let cool and refrigerate to store