The Kitchen · Kitchen Basics
Simple Sautéed Kale
From The Kitchen · a prep-ahead staple
People often think kale has to be eaten raw, but I actually love it lightly sautéed. It softens beautifully while still keeping its hearty texture.
Scale
Scaled from the original recipe, sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 1 large bunch kale
- 2 tablespoons olive oil
- 3 to 4 large garlic cloves, thinly sliced
- Juice of half a lemon
- Sea salt
- Pepper
- Pinch chili flakes (optional)
Method
- Remove thick stems and chop the leaves.
- Heat olive oil in a skillet.
- Cook the sliced garlic gently in the olive oil until golden and just crisp, those toasty garlic chips are the best part.
- Add kale.
- Toss for 5–7 minutes until wilted but still bright green.
- Finish with lemon juice.
Gina's tip
Slice the garlic thin and let it go golden and just crisp in the oil before the kale goes in, those toasty garlic chips are what make it. Watch closely, though: garlic turns from golden to burnt in seconds.
Coach's Note
Greens don't have to be a salad. A warm pan of these next to an egg is a real meal, and it counts.
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
Gina