Lemony Sautéed Kale is a bright and easy side dish to add some nutrition and color to your menu!
Did anyone else fall victim to summer snacking? When my kids are in school they get home, have a snack, and they’re good until dinner! But during the summer break it’s a constant stream of snack requests, and I’m totally guilty of snacking right along with them. In an effort to add some healthy, nutrient-rich greens back into our days, I’ve been making tried and true veggie favorites like this skillet broccolini and Lemony Sautéed Kale with Fennel.
What if I don’t like kale?
It’s not for everyone, but I’d also encourage you to give this Lemony Sautéed Kale another try if it’s been a while! I always recommend buying Lacinato, or Dinosaur Kale. It’s a lot less bitter than the curly kale you might be used to but with all the health benefits:
- Kale is one of the most nutrient-dense foods on the planet
- It’s high in Vitamin C (even higher than oranges!) and Vitamin K
- It can lower cholesterol levels in your body
- It’s filled with calcium, potassium, magnesium…all good things!
Let’s keep this quick and easy!
One of my favorite things about this Lemony Sautéed Kale recipe is how quickly it comes together. You can saute this dish in less than 10 minutes and there are so many ways to use it!
- In a salad (I love this chopped kale salad with pecans and cranberries)
- With pastas
- As a side dish with eggs
We’re cooking with fennel in this recipe, which I’ve heard a lot of people say they don’t like! Raw fennel has this sort of licorice flavor that isn’t great. When you cook it, though, it becomes super sweet and is a really great contrast to the kale! I think you’ll find it adds some great flavor.
Lemony Sautéed Kale with Fennel
Lemony Sauteed Kale is a bright and easy side dish to add some nutrition and color to your menu!
- 2 tablespoons olive oil
- 1 bunch Lacinato kale, thinly sliced
- 1 fennel bulb, thinly sliced
- 1/4 teaspoon of salt
- 1 lemon
Preheat a large skillet over medium/high heat. Add the oil, fennel and 1/4 teaspoon salt. Cook for 5-7 minutes until fennel begins to soften, stirring occasionally.
Add the kale and cook for another 2-3 minutes until the kale cooks down. Turn off the heat and squeeze over some fresh lemon juice. Serve as a side with chicken, fish, steak or eggs.
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