This sautéed kale with chilli and lemon is proof that simple ingredients can deliver big flavour. Lightly wilted kale, gently spiced with chilli and brightened with fresh lemon, makes a vibrant and nutritious side dish that pairs beautifully with meat, fish, or vegetarian mains. Ready in 15 minutes, it's perfect for busy weeknights or adding freshness to richer meals.
The original recipe appeared in the January 2025 Sainsbury's magazine alongside French onion meatballs with orzo. It provides the perfect balance of heat and freshness to go with the rich meatball dish. As well as being a healthy, nutrient-dense side dish, it naturally vegan and gluten-free and is a great way to use up leafy greens.
Tips
- Optional variations:
- Garnish with toasted pine nuts, almonds, grated or shaved parmesan.
- Asian-style - add splashes of sesame oil and soy sauce.
- Smoky kale - add a sprinkle of smoked paprika.
- Kale with bacon - fry cubes of pancetta or bacon lardons first, then wilt the kale in the fat.
- Vegan umami boost - add nutritional yeast.
- This sautéed kale with chilli and lemon recipe is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Yes - but thaw and squeeze out excess water first. Fresh kale gives the best texture.
Older kale can be bitter - lemon juice and salt help balance this. Don't overcook.
It's best served fresh, but leftovers keep in the fridge for up to 2 days.
Chilli flakes are easiest, but fresh red chilli adds colour and heat control.
Yes - naturally both - just avoid adding cheese or anchovies if vegan.
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How to make this Sautéed Kale with Chilli and Lemon
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, thinly sliced
- 0.25 tsp chilli flakes
- zest of 1 lemon
- 200g bag kale, tough stalks removed
- salt
- 3 tbsp cold water
Instructions
- Put the oil, garlic, chilli flakes and half of the lemon zest in a large skillet (with lid) or saucepan. Gently heat on a low medium heat for 6 to 8 minutes, until fragrant and the garlic begins to sizzle.
- Add the kale and season with salt. Increase the heat to medium high and sauté for 2 minutes, stirring occasionally. Add the cold water, cover with a lid (or tightly with tin foil) and steam for 4 to 5 minutes, or until the kale is bright green and tender, stirring occasionally. Transfer to a serving dish and scatter with the remaining lemon zest.
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Sautéed Kale with Chilli and Lemon
Equipment
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic thinly sliced
- 0.25 tsp chilli flakes
- zest of 1 lemon
- 200 g (7.1 oz) bag kale tough stalks removed
- salt
- 3 tbsp cold water
Instructions
- Put the oil, garlic, chilli flakes and half of the lemon zest in a large skillet (with lid) or saucepan. Gently heat on a low medium heat for 6 to 8 minutes, until fragrant and the garlic begins to sizzle.
- Add the kale and season with salt. Increase the heat to medium high and sauté for 2 minutes, stirring occasionally. Add the cold water, cover with a lid (or tightly with tin foil) and steam for 4 to 5 minutes, or until the kale is bright green and tender, stirring occasionally. Transfer to a serving dish and scatter with the remaining lemon zest.
Notes
- Optional variations:
- Garnish with toasted pine nuts, almonds, grated or shaved parmesan.
- Asian-style - add splashes of sesame oil and soy sauce.
- Smoky kale - add a sprinkle of smoked paprika.
- Kale with bacon - fry cubes of pancetta or bacon lardons first, then wilt the kale in the fat.
- Vegan umami boost - add nutritional yeast.
- This sautéed kale with chilli and lemon recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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