Go Back
Lacinato Kale Recipe

Paleo Sautéed Lacinato Kale Recipe

5 from 1 vote
This easy Lacinato Kale Recipe is a healthy and flavorful side dish made with tender Tuscan kale, garlic, olive oil, lemon juice, and parmesan cheese. It comes together in under 30 minutes and pairs perfectly with chicken, pasta, seafood, or grain bowls. Packed with nutrients and bold savory flavor, this simple kale recipe is perfect for weeknight dinners or meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: Italian
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large bunches Lacinato kale stems removed and chopped
  • 3 tablespoons olive oil
  • 4 garlic cloves minced
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons vegetable broth or water
  • Optional Toppings
  • Toasted pine nuts
  • Crispy bacon bits
  • Crushed walnuts
  • Extra parmesan cheese
  • Chili oil

Equipment

  • Large skillet or sauté pan
  • Sharp knife
  • Cutting board
  • Mixing spoon or tongs
  • Measuring spoons
  • Colander or salad spinner
  • Citrus juicer (optional)

Method
 

  1. Step 1: Prepare the Kale: Wash the Lacinato kale thoroughly under cold water. Dry the leaves well, remove the tough stems, and chop the kale into bite-sized pieces.
  2. Step 2: Heat the Oil: Place a large skillet over medium heat. Add the olive oil and allow it to warm for about 30 seconds.
  3. Step 3: Cook the Garlic: Add the minced garlic to the skillet and stir continuously for 1 minute until fragrant.
  4. Step 4: Add the Kale: Place the chopped kale into the skillet and toss it gently with the garlic and oil.
  5. Step 5: Steam the Kale: Add the vegetable broth or water and cover the skillet with a lid. Let the kale steam for 3 to 4 minutes.
  6. Step 6: Season the Dish: Remove the lid and season with salt, black pepper, red pepper flakes, and lemon juice. Cook for another 3 to 5 minutes until the kale is tender.
  7. Step 7: Finish With Parmesan: Turn off the heat and sprinkle parmesan cheese over the kale. Toss until evenly combined.
  8. Step 8: Serve: Serve warm with your favorite main dishes or grain bowls.

Notes

  • Fresh Lacinato kale has a sweeter and more tender texture than curly kale.
  • Avoid overcooking the kale to maintain its vibrant color and texture.
  • Add mushrooms or white beans for a heartier version.
  • For a vegan option, replace parmesan cheese with nutritional yeast.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently on the stovetop with a splash of water or broth.
Lacinato Kale Recipe

Nutrition (Per Serving – Approximate)

For this Lacinato Kale Recipe, values will vary depending on exact ingredients and portion size, but here’s a solid estimate for one serving (¼ of recipe):
  • Calories: ~145 kcal
  • Protein: 5 g
  • Fat: 11 g
  • Carbohydrates: 9 g
  • Fiber: 3–4 g
  • Sugar: 1–2 g
  • Sodium: ~300–450 mg
  • Vitamin A: ~100% DV
  • Vitamin C: ~80% DV
  • Vitamin K: >150% DV
  • Calcium: ~10–15% DV
  • Iron: ~8–10% DV

Important note

These numbers are estimates, not lab-verified values. The biggest variables are the amount of olive oil and parmesan cheese used. If you reduce oil or skip cheese, calories and fat drop significantly while fiber and micronutrients stay high.