Sautéed Chopped Kale with Lemon

Spring Colorful greens brighten the garden with the first hint of spring. We used to cook the ever living daylights out of them in a big pot of boiling water. I loved them then and I love them now. But it is a new day and greens are sautéed and even roasted. The lemon replaces the traditional vinegar, providing a crisp, clean flavor.

Serves 4

Ingredients:

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 pound Kale, fibrous stems and ribs discarded, leaves coarsely chopped, washed and dried
  • 1 medium onion, peeled and finely chopped
  • Kosher salt and freshly ground black pepper
  • 1 lemon, zest and juice

    Instructions:

    In a large skillet heat the oil and add 1 tablespoon butter. Add the onions and cook until golden.

    Add a big handful of the kale and cook, tossing often until it has collapsed enough to add more. Continue adding in batches until it is all in the pan and cook until tender, 2-3 minutes.

    Add the lemon juice and zest and toss.

    Season to taste with salt and pepper. Remove from heat, cover and allow to steam about 5 minutes. Add remaining tablespoon of butter and serve.