Paleo Sautéed Lacinato Kale (Whole30, Keto)
Delicious Paleo sauteed lacinato kale recipe, stir-fried with garlic and olive oil. It’s easy, nutritious, and makes the best side dish for low carb healthy living!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 oz. Lacinato kale (stems removed and dice to 1-inch pieces (see notes))
- 0.4 oz. cloves garlic (finely minced (about 2 large cloves))
- 2 tbsp olive oil (divided)
- ¼ tsp coarse sea salt or to taste
- ½ tbsp vegetable or chicken stock
Instructions
- 1
Rinse and wash the lacinato kale thoughtfully. Pat dry. Lay a kale leaf on a cutting board and run a paring knife along each side of the center stem. Repeat until all the stems have been removed. Stack 4-5 layers of kale leaves and roll them up to slice into 1-inch pieces. You want to keep the kale leaves with as little water as possible so use a salad spinner, if necessary.
- 2
Mince garlic and set aside ready to use.
- 3
In a well-heated large stainless steel or cast iron skillet, lower the heat to medium. Add 1 tbsp oil and saute garlic with a pinch of salt for 3-5 seconds.
- 4
Add kale leaves and 1 extra tbsp olive oil. Toss and saute for 2 to 3 minutes further. Cover with a lid and cook for 1 minute.
- 5
Open the lid, season with salt and stock. Saute for 30 seconds. Off heat, serve warm or in room temperature.