Kale & Red Onions with Garlic and Lemon

Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes
Kale & Red Onions with Garlic and Lemon


  • 6 cups kale, (about 1 large bunch)
  • 1 quart boiling water, for blanching kale
  • 1 Tbsp Eden Extra Virgin Olive Oil
  • 2 cloves garlic, minced
  • 1 small red onion, sliced into thin rings
  • 2 tsp Eden Shoyu Soy Sauce
  • 1 1/2 tsp lemon juice, freshly squeezed


Tear the leaves off the kale into bite-size pieces. Slice the stems into 1 inch long pieces. Blanch the stems for 2 to 3 minutes. Remove, place in a strainer, quickly rinse under cold water to halt cooking. Blanch the kale leaves for 1 to 2 minutes, and rinse in a strainer under cold water. Drain.

Heat the oil in a medium skillet and sauté the garlic for 1 minute. Saute the onions for 2 to 3 minutes. Add the kale leaves, stems and shoyu soy sauce. Sauté for 2 to 3 minutes, stirring constantly. Sprinkle the lemon juice over and toss to mix. Serve immediately after adding the lemon juice or the leaves may loose their bright green color.

Nutritional Information

Per serving - 63 calories, 4 g fat (49% calories from fat), 2 g protein, 7 g carbohydrate, 1 g fiber, 0 mg cholesterol, 167 mg sodium

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