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Sautéed Baby Kale with Preserved Lemons


1 tablespoon olive oil
½ pound baby kale
2 cloves garlic, minced
2 tablespoons preserved lemon, minced
½ teaspoon crushed red pepper flakes
½ teaspoon pepper
Salt to taste


  1. Heat oil in a large frying pan over medium high heat.
  2. Add greens and garlic; cook, stirring, until greens are as tender (about 5 minutes).
  3. Stir in preserved lemon, red pepper flakes and pepper.
  4. Season with salt. Serve immediately.