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+ servings

Kale with Preserved Lemon & Yogurt

The preserved lemon gives a bright burst of flavor to this sauteed kale dish, topped with walnuts for a satisfying crunch.
Course Side Dish
Keyword kale, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 servings


  • 2 Tbsp olive oil
  • 1/2 medium red onion sliced
  • 2 cloves garlic minced
  • 1 bunch kale stems removed and ripped into medium-sized pieces
  • 1/2 preserved lemon chopped
  • 2 Tbsp walnuts roughly chopped
  • kosher salt
  • freshly ground black pepper
  • 3 Tbsp plain greek yogurt


  • Heat olive oil in a skillet over medium heat
  • Add red onions with a pinch of salt and cook, stirring occasionally, for about 2 minutes
  • Add minced garlic and stir, cooking for another 2 minutes until onions are soft and nearly translucent
  • Add kale, stir to combine, and add a splash of water. Cover and let steam for 2-3 minutes
  • Remove lid and continue to cook until the kale just starts to wilt. Add salt and pepper to taste
  • Turn off heat and gently stir in chopped preserved lemon
  • Transfer to platter and top with dallops of yogurt and walnuts