• 1 tbsp rapeseed oil
  • 2 red onions, sliced into rings
  • 200 g pack British curly leaf kale
  • 1 unwaxed lemon, zest finely shredded


  1. 1

    Heat the oil in a large frying pan. Add the sliced onions and stir-fry for 2-3 minutes. Add the kale and lemon zest and cook for a further 5 minutes, stirring.

  2. 2

    When the onions are turning golden at the edges and the kale is just softening but still has some crunch, remove from the pan. Season with freshly ground black pepper and serve.

Nutritional Details

Each serving provides
  • Energy 306kj 73kcal 4%
  • Fat 3.7g 5%
  • Saturates 0.3g 2%
  • Sugars 4.6g 5%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 239kj/57kcal

Each serving provides

6.2g carbohydrate 2.3g fibre 2.6g protein

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