I just can’t get enough of this lemony kale recipe. I put it on everything from my avocado toast in the morning to my baked potato at night, and sometimes when I’m really having a hankering I make lemony kale “nachos” (basically a pile of lemony kale topped with tomatoes, guacamole, and vegan sour cream or ricotta that I eat with tortilla chips).

At first I thought it was just me. I was embarrassed that every time it was my turn to cook for girls night each week I served it with my lemony kale recipe. But it turns out it’s not just me. The girls became obsessed too and now we all make lemony kale on the regular.

Here’s My Signature Lemony Kale Recipe

Fill the bottom of a non-stick frying pan with loads of (de-stemmed) kale. Then add a swirl of olive oil and enough water to keep everything pretty wet (so the leaves don’t stick to the pan). Pour a lot of garlic granules and onion granules over the top of it (granules are a must, powder just won’t cut it), then add red pepper flakes to your liking.

Stir everything up (so the leaves are slightly drenched), then turn the heat just above medium and let the leaves simmer (stirring occasionally) until the pan is almost dry and the water has evaporated off. When the kale starts to get a little bit crispy on the edges, squeeze tons lemon over it (like two whole lemons). Once the lemon has evaporated a bit and the kale is slightly crispy again (yet still a little lemon drenched), it’s done!

Add it to whatever you’re making. Serve a protein over it, add it to a curry or stew or soup, top baked potatoes with it, top nachos with it, stir it into pasta dishes, whatever you want. It seriously goes with anything. Bon Appétit!