Spiced Citrus Baby Kale

This side dish has the perfect balance of citrus and spice. We love using baby kale-it's quicker than regular kale on prep and cooking time but still packed full of vitamins K and C and the nutrient lutein (reportedly good for eye health).
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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings
  • Nutrition Info
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1 tablespoon unsalted butter

1 tablespoon extra-virgin olive oil

1 large shallot, minced

Juice of 1 orange plus 1 teaspoon of zest (about 1/3 cup juice)

Juice of 1/2 medium lemon (about 1 tablespoon)

Two 5-ounce packages fresh baby kale

Kosher salt and freshly ground black pepper

1/4 teaspoon ground coriander

1/4 teaspoon crushed red pepper flakes


  1. Melt the butter with the oil in a large deep skillet or Dutch oven over medium heat. Add the shallots and cook, stirring frequently, until softened, about 3 minutes. Add the orange juice and lemon juice and cook until reduced by half, about 3 minutes. Add the kale in batches, tossing with tongs until it begins to wilt, then adding more; continue until all the kale is wilted, 4 to 6 minutes. Add the orange zest, 3/4 teaspoon salt, a few grinds of black pepper, coriander and red pepper flakes and toss to combine. Transfer the kale with tongs to a serving bowl or platter and serve warm.
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