Sautéed Kale

Sautéed Kale

Tender kale cooked quickly with garlic and olive oil for a simple savory side.

Total 18 min Makes 4 servings Calories 95/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This sautéed kale turns tough, fibrous greens into a tender, savory side dish in under 15 minutes. Garlic and a splash of lemon juice brighten the earthy flavor, while a pinch of red pepper flakes adds optional warmth. It pairs well with roasted meats, pasta, or grain bowls.

Ingredients

  • 2 bunches kale, stems removed and leaves chopped
  • 2 tablespoons olive oil
  • 4 cloves garlic, thinly sliced
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup chicken broth or vegetable broth
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Wash the kale thoroughly, remove the tough stems, and chop or tear the leaves into bite-sized pieces.

  2. Heat the olive oil in a 9-inch skillet over medium heat until shimmering.

  3. Add the sliced garlic and red pepper flakes, and cook until fragrant and just starting to turn golden, about 30 seconds.

  4. Add the kale to the skillet in batches, tossing with tongs to coat in the oil as it wilts.

  5. Pour in the broth, cover the skillet, and cook until the kale is tender, stirring occasionally, about 5 minutes.

  6. Remove the lid and cook off any excess liquid, about 1 to 2 minutes.

  7. Stir in the lemon juice, salt, and black pepper, then taste and adjust seasoning as needed.

  8. Transfer to a serving dish and serve warm.

Rate this recipe

★ 4.2 (1)

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    Sautéed Kale

    This sautéed kale turns tough, fibrous greens into a tender, savory side dish in under 15 minutes. Garlic and a splash of lemon juice brighten the earthy flavor, while a pinch of red pepper flakes adds optional warmth. It pairs well with roasted meats, pasta, or grain bowls.

    18 min 4 servings 95 cal

    Ingredients

    • 2 bunches kale, stems removed and leaves chopped
    • 2 tablespoons olive oil
    • 4 cloves garlic, thinly sliced
    • 1/4 teaspoon red pepper flakes
    • 1/4 cup chicken broth or vegetable broth
    • 1 tablespoon lemon juice
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Method

    1. 1

      Wash the kale thoroughly, remove the tough stems, and chop or tear the leaves into bite-sized pieces.

    2. 2

      Heat the olive oil in a 9-inch skillet over medium heat until shimmering.

    3. 3

      Add the sliced garlic and red pepper flakes, and cook until fragrant and just starting to turn golden, about 30 seconds.

    4. 4

      Add the kale to the skillet in batches, tossing with tongs to coat in the oil as it wilts.

    5. 5

      Pour in the broth, cover the skillet, and cook until the kale is tender, stirring occasionally, about 5 minutes.

    6. 6

      Remove the lid and cook off any excess liquid, about 1 to 2 minutes.

    7. 7

      Stir in the lemon juice, salt, and black pepper, then taste and adjust seasoning as needed.

    8. 8

      Transfer to a serving dish and serve warm.