Lemon Garlic Kale Salad Recipes

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RAW LEMON GARLIC MARINATED KALE SALAD



Raw Lemon Garlic Marinated Kale Salad image

This raw recipe for marinated lemon garlic kale is easy and delicious. Add tomatoes, avocado, cabbage, or onions for a more salad-like version.

Provided by Jen Hoy

Categories     Salad

Time 3h10m

Yield 6

Number Of Ingredients 5

1 bunch tender young kale
Juice of 1 lemon
1 large clove garlic (chopped very fine)
1 to 2 tablespoons extra virgin olive oil
Sea salt to taste

Steps:

  • Gather the ingredients.
  • Remove the center rib from the kale. Cut the kale into 1/2-inch-wide crosswise ribbons.
  • In a large bowl, whisk together the lemon, garlic, and olive oil. Add the kale and gently toss to combine. Season to taste with salt. Make sure the kale is well coated.
  • Let the kale marinate refrigerated for at least 3 hours or up to overnight to tenderize before serving.

Nutrition Facts : Calories 58 kcal, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 1 g, Sodium 111 mg, Sugar 1 g, Fat 5 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

LEMON-GARLIC KALE SALAD



Lemon-Garlic Kale Salad image

Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.

Provided by Julia Moskin

Categories     dinner, lunch, quick, salads and dressings

Time 25m

Yield 8 to 12 servings

Number Of Ingredients 7

2 cups sliced almonds
1/3 cup freshly squeezed lemon juice (from 2 to 4 lemons)
Kosher salt
1 1/2 cups extra-virgin olive oil
4 cloves garlic, crushed with the flat side of a knife, peeled and left whole
10 to 12 ounces washed and dried kale leaves, thick stems removed (weight after trimming)
1 1/2 cups freshly grated Parmesan (optional)

Steps:

  • In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
  • In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
  • Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
  • Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.

Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams

SAUTEED KALE WITH GARLIC AND LEMON



Sauteed Kale with Garlic and Lemon image

Par-boiling and sauteing kale makes it tender and delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 5

1 1/2 pounds (about 2 large bunches) kale
2 tablespoons olive oil
2 garlic cloves, minced
Coarse salt and ground pepper
1 1/2 teaspoons fresh lemon juice

Steps:

  • On a cutting board, trim kale by folding a leaf in half lengthwise (at the stem); use a sharp paring knife to slice away from stem; discard stem. Tear leaves into small pieces; rinse in a large colander.
  • Cook kale in a large pot of boiling salted water until crisp-tender, 4 to 6 minutes. Drain well.
  • Heat oil in a large skillet over medium heat. Add garlic; cook until fragrant, about 1 minute.
  • Add kale; season generously with coarse salt and ground pepper. Cook, stirring often, until wilted and tender, 4 to 6 minutes. Sprinkle with lemon juice; toss to combine. Serve immediately.

LEMON GARLIC KALE SALAD



Lemon Garlic Kale Salad image

Categories     Leafy Green     Salad     Summer     Side     Marinate     Healthy

Number Of Ingredients 6

2 cups Sliced Almonds
1/3 cup lemon juice
1 1/2 cups olive oil
4 cloves garlic - smashed by the side of a knife
12 ounce kale
1 cup Parmesan cheese - optional

Steps:

  • Toast almonds and set aside.
  • In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
  • Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.) I just ran the kale through my KitchenAid attachment!

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