Addictive Lemony Kale


lemony kale-3

Addictive Lemony Kale

Inspired by my latest favourite YouTube cooking show, Bondi Harvest.

This is the type of thing I love to make when it’s just me for dinner.

If I’m not super hungry I’ll just have a heaping bowl of the kale on it’s own because (IMHO) you can never have too much kale.

But if I’m ravenous I’ll add some protein in the form of a poached egg or some cheese like ricotta, feta or goats cheese.

Enough for: 2
Takes: 15 minutes

2 large hunks of butter
1 large bunch kale
1 clove garlic, finely chopped or crushed, optional
3-4 tablespoons lemon juice
1 small tub ricotta (250g / 9oz) or 4 poached eggs

1. Heat butter on a medium heat in a largish saucepan.

2. Wash kale. Don’t dry as the water will help it steam. Cut into ribbons about 2cm (1in) or finer across the stem.

3. Add kale and garlic to the pot. Cover and cook stirring every few minutes until the kale has wilted down. Will take about 5 minutes.

4. Remove from the heat and stir in lemon juice. Season and serve with ricotta or poached eggs on top.


dairy-free / paleo – use olive or coconut oil instead of the butter and serve the kale on its own or replace the cheese with a poached egg or some cooked chicken breast or thigh.

vegan – use olive or coconut oil instead of the butter and serve the kale on its own or replace the cheese with a huge handful of roasted nuts or chunks of avocado.

no kale? – will work with pretty much any greens such as spinach, baby spinach, chard (silverbeet), collard greens, beet tops.

different cheese – I’ve used ricotta here but most cheese will work well. Try goats cheese, feta, parmesan, blue cheese, cottage cheese, cheddar, or some pan fried halloumi.

other protein ideas – fried eggs, cooked chicken, cooked chickpeas, crumbled pork sausages browned in the pan before you cook the kale, lentils.

carnivore – serve kale as a side to chicken, sausage, bacon or a steak.

carb lovers / more substantial – toss in cooked pasta, quinoa or brown rice.

more substantial – low carb – roast macadamias, roast almonds, avocado, extra protein, drizzle with tahini, almond butter and almond hummus.

more veg – add grilled peppers or any other cooked veg.

Waste Avoidance Strategy

butter – will keep in the fridge for weeks.

kale – will keep in the fridge in a plastic bag for at least 2 weeks. Once cooked like this it will keep for a month or so in the fridge. Can be frozen both cooked or raw.

garlic – pantry in the dark or a brown paper bag to prevent sprouting.

lemon – will keep in a plastic bag in the fridge for months.

ricotta – in a sealed tub it usually has a shelf life of a few weeks in the fridge. If in an opened container, will only keep for a few days so use for another meal or freeze.

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{ 16 comments… read them below or add one }

Stephen Wiggins March 3, 2020

Delicious! Really enjoy this recipe! We used turkey burgers with the kale.


jules March 3, 2020

Yum Stephen!


Jeroen Pots March 2, 2020

Made this with spinach leaves, very tasty. Thanks!


jules March 3, 2020

Excellent Jeroen!


Kathryn September 19, 2016

Very yummy Jules
I made this tonight because I was home alone (I love dinners like this when I only have me to worry about)
What great garlic crusher do you have? I have been through so many but can’t find the perfect one.

Thanks for the simple yet super tasty meals. X


jules September 22, 2016

I love meals like this when it’s just me too Kathryn. I have the garget or garject… It’s brilliant!


Ellie Armsby August 21, 2014

of all the recipes in the meal plan, so far this is our favorite. Making it tonight for probably the fourth time this summer.


jules August 29, 2014

Wonderful Ellie!
I’m a big kale fan too


Matilda Ross July 5, 2014

Jules, addictive is the word. I’ve served this at least twice a week as a side for the past month. I have a dreaded fear of overcooking veg, so it took me a little while to figure out how long kale really needs (longer than I’d thought) to make it amazing. I like to let it catch a little on the bottom of the pan before I add the garlic so I get some crispy, smokey bits. Have also applied with delicious success to all the other greens recommended and also to broccoli hacked quite small.


jules July 10, 2014

Awesome Matilda!
So glad we’ve got you addicted to kale.
I have the same fear of overcooked veg… Glad I’m not alone 🙂


Edith June 11, 2014

Delicious! Even if my kale burned a bit.


jules June 12, 2014

Great Edith,

Funny I made a batch of this recently and burnt it as well… and quite liked the extra smoky flavour

Great minds 🙂


Hilary June 10, 2014

NOM. That is all, really. :o)


jules June 12, 2014

Yay Hilary!


Jennifer Patrick May 30, 2014

I used this recipe the 4th time I made kale, and it was the 1st time I actually thought it tasted good (instead of “tolerable but healthy”). Thank you!


jules May 31, 2014

Yay Jennifer!
So glad we’ve got you enjoying kale. It can be the most tasty veg if you give it a chance.


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