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
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