A fast and flavorful sautéed kale recipe with plenty of lemon and garlic.
INGREDIENTS
- 2 large bunches of kale (about 1 1/2 pounds)
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- Pinch of red pepper flakes (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Juice of 1 small lemon
INSTRUCTIONS
- Prepare the Kale:
Remove the kale leaves from the stems using your hands, then coarsely chop the leaves. Rinse well, but do not dry completely. - Sauté the Garlic:
Heat the olive oil in a large, high-sided sauté pan over medium heat until shimmering. Add the sliced garlic and red pepper flakes (if using) and cook, stirring, for about 1 minute until fragrant. Be careful not to let the garlic brown. - Cook the Kale:
Add the kale a few handfuls at a time, stirring after each addition to help it wilt. Once all the kale is added, stir in the salt and black pepper. Cover and cook, stirring occasionally, for about 5 minutes until the kale is just tender. - Finish and Serve:
Remove from heat, stir in the lemon juice, and serve immediately.
STORAGE: Store leftovers in an airtight container in the refrigerator for up to 5 days.
