Red Russian Kale with Garlic and Lemon

My family and I have been enjoying the fruits and vegetables that my garden is producing this summer. The blueberries came early this year and I just harvested the last batch this morning. I am still waiting for the green peppers and white eggplants to reach their desired size while the strawberries, tomatoes and red Russian kale just keep on producing. Just yesterday, I harvested a large bunch of kale and decided to simply sautéed it with garlic and finished off with a drizzle lemon juice. To add more taste and flavor, I also drizzled the cooked kale with this garlic chili infused olive oil that I bought from our recent trip to Leavenworth. I served this tasty side dish alongside the pork side ribs that I baked for dinner last night. Yummy!

Cooking Tips for Perfectly Sautéed Kale

When cooking kale, it’s important to remember that the texture and flavor can be greatly influenced by how you prepare it. Start by washing the kale thoroughly to remove any dirt or grit. After rinsing, pat it dry with a clean kitchen towel or use a salad spinner to get rid of excess moisture. This will help prevent steaming and ensure you achieve that nice sautéed texture. For the sauté, heat your olive oil in a large skillet over medium heat. Add minced garlic and let it cook for just a minute until fragrant, but be careful not to burn it. Then, toss in the kale. It’s best to add a pinch of salt at this stage to help draw out moisture. Sauté for about five to seven minutes, stirring occasionally, until the leaves are tender but still vibrant green. If you prefer a bit more crunch, you can reduce the cooking time slightly.

Ingredient Notes: Why Choose Red Russian Kale

Red Russian kale is a fantastic choice for several reasons. First, it has a milder flavor compared to other kale varieties, making it more versatile in dishes. The leaves are tender and delicately sweet, especially when cooked properly. Plus, the beautiful purple stems and veins add a pop of color to your plate. Nutritionally, red Russian kale is packed with vitamins A, C, and K, along with essential minerals like calcium and iron. When selecting kale, look for fresh, vibrant leaves without any signs of wilting or browning. You can store your kale in a breathable bag in the fridge, but try to use it within a week for the best quality. If you can’t find red Russian kale, feel free to substitute with other varieties like Lacinato, but be aware that the flavor and texture may differ.

Serving Suggestions and Pairings

Sautéed red Russian kale is a versatile side dish that pairs wonderfully with a variety of main courses. For a light and healthy meal, serve it alongside grilled chicken or fish. The lemon and garlic flavors complement these proteins nicely. If you’re in the mood for something heartier, it goes great with roasted meats like pork or beef. You can also toss it into grain bowls with quinoa or farro, adding roasted vegetables and a drizzle of tahini for a satisfying meal. For a vegetarian option, try mixing the sautéed kale with chickpeas and feta cheese for a protein-packed dish. Don’t forget about garnishes. A sprinkle of toasted nuts or seeds can add a satisfying crunch. A little grated Parmesan or crumbled feta on top can enhance the overall flavor, making your meal even more delicious.

Frequently Asked Questions

What can I substitute for red Russian kale?

If you can’t find red Russian kale, you can use regular kale or even Swiss chard as a substitute. Both will give you a similar texture and flavor in your dish.

How should I store leftover sautéed kale?

Store any leftover kale in an airtight container in the fridge. It should stay fresh for about 3 to 4 days, just give it a quick reheat before serving again.

Can I make this kale dish ahead of time?

You can sauté the kale ahead of time and store it in the fridge. Just make sure to reheat it gently to keep the texture nice and avoid overcooking.

What can I serve with sautéed kale?

Sautéed kale pairs well with a variety of dishes like grilled chicken, fish, or even alongside roasted vegetables. It makes a great side to any protein, adding a nutritious touch to your meal.

What are some common mistakes when cooking kale?

One common mistake is not washing the kale thoroughly, which can leave grit in the dish. Another is overcooking it, which can lead to a mushy texture instead of that nice sautéed bite.

Red Russian Kale with Garlic and Lemon

Liza A

Sautéed red Russian kale gets a flavor boost from garlic and a zesty squeeze of lemon, creating a vibrant and easy side dish that’s both tender and tasty.

5 from 6 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Side Dish

Cuisine Mediterranean

Servings 4 servings

Calories 90 kcal

Ingredients

  

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• 1 large bunch of red Russian kale washed, stems removed and roughly chopped
• 2 tbsp olive oil
• 5 cloves garlic finely chopped
• Sea salt and freshly ground pepper to taste
• 1/2 cup water
• Juice of half a lemon

Instructions

 

• Heat olive oil in a skillet over medium-high heat. Add garlic and sauté for about a minute or until it turns just golden.
• Add kale and stir until kale is fully coated with oil. Add salt, pepper and water. Cover and cook for about 10 minutes or until kale is soft and tender. Adjust seasonings and drizzle with lemon juice.
• Serve with your favorite meat.

Nutrition

Calories: 90kcalCarbohydrates: 7gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 50mgFiber: 2gSugar: 1g

Keyword garlic, healthy, leafy greens, quick recipe, vegan

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