📝 About This Recipe
This isn't just a side dish; it’s a masterclass in balancing the earthy, robust nature of Lacinato kale with the sharp, aromatic bite of slow-bloomed garlic. Finished with a bright splash of lemon and the buttery crunch of toasted pine nuts, this dish transforms a humble superfood into a sophisticated culinary highlight. It is naturally gluten-free, nutrient-dense, and possesses a vibrant complexity that elevates any dinner table.
🥗 Ingredients
The Greens
- 2 large bunches Lacinato (Dino) Kale (stems removed, leaves torn into 2-inch pieces)
- 1 cup Baby Spinach (optional, for a softer texture contrast)
Aromatics and Fat
- 3 tablespoons Extra Virgin Olive Oil (high quality cold-pressed preferred)
- 6 cloves Fresh Garlic (thinly sliced into 'paper-thin' chips)
- 1/2 teaspoon Red Chili Flakes (adjust to taste for heat)
- 1 small Shallot (finely minced)
Seasoning and Finishes
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Fresh Lemon Juice (about half a lemon)
- 2 tablespoons Pine Nuts (toasted until golden)
- 2 tablespoons Vegetable Broth (to help steam the kale)
- 1 teaspoon Nutritional Yeast (optional, for a subtle nutty/cheesy depth)
👨🍳 Instructions
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1
Thoroughly wash the kale leaves in cold water. Remove the tough center ribs and discard them (or save for juicing). Tear or chop the leaves into bite-sized pieces and pat them dry with a clean kitchen towel.
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2
Place a small dry skillet over medium heat. Add the pine nuts and toast for 2-3 minutes, shaking the pan constantly, until they are golden brown and fragrant. Immediately transfer to a small bowl to prevent burning.
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3
In a large wide skillet or Dutch oven, add the olive oil and turn the heat to medium-low.
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4
Add the sliced garlic and minced shallots to the cold-ish oil. This 'cold start' allows the garlic to infuse the oil without scorching.
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5
Sauté the garlic and shallots for 3-4 minutes, stirring frequently, until the garlic is soft and just beginning to turn a pale golden color.
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6
Stir in the red chili flakes and cook for 30 seconds to release their oils and spice.
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7
Increase the heat to medium and add the kale in large handfuls. It will look like a lot, but it will wilt down significantly.
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8
Use tongs to toss the kale in the garlic-infused oil until every leaf is lightly coated.
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9
Pour in the 2 tablespoons of vegetable broth and immediately cover the pan with a lid. Let it steam for 2 minutes to soften the kale fibers.
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10
Remove the lid and continue to sauté for another 3-5 minutes. The liquid should evaporate, and the kale should be tender but still retain a vibrant green color.
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11
Season with sea salt, freshly cracked black pepper, and nutritional yeast (if using). Toss well to distribute.
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12
Remove the pan from the heat. Squeeze the fresh lemon juice over the greens to brighten the flavors.
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13
Transfer the kale to a warm serving bowl and garnish generously with the toasted pine nuts.
💡 Chef's Tips
Use Lacinato (Dino) kale rather than curly kale for a more tender, less bitter result. Don't rush the garlic; slicing it thinly rather than mincing prevents it from burning and provides lovely 'chips' of flavor. If the kale seems too tough, add an extra splash of broth and cover for another minute. Always add the lemon juice at the very end—adding it too early can turn the green leaves a dull brownish-gray. For an extra layer of flavor, try using a garlic-infused olive oil or adding a teaspoon of GF tamari.
🍽️ Serving Suggestions
Pair with pan-seared salmon or roasted chicken for a complete, high-protein GF meal. Serve alongside a creamy parmesan risotto to provide a sharp, clean contrast to the richness. Top with a poached egg and a dash of hot sauce for a sophisticated gluten-free breakfast. Excellent served at room temperature as part of a Mediterranean-style mezze platter. Pairs beautifully with a crisp, dry Sauvignon Blanc or a chilled sparkling water with lime.