Savory Kale Sauté (Printable)
Tender kale sautéed with garlic, olive oil, and lemon zest for a flavorful side.
# What You’ll Need:
→ Vegetables
01 - 1 large bunch kale (approximately 9 ounces), stems removed, leaves roughly chopped
02 - 2 cloves garlic, thinly sliced
→ Oils & Seasonings
03 - 2 tablespoons extra-virgin olive oil
04 - 1/2 teaspoon sea salt, or to taste
05 - 1/4 teaspoon freshly ground black pepper
→ Finishing Touches
06 - 1 tablespoon freshly squeezed lemon juice
07 - 1/4 teaspoon crushed red pepper flakes (optional)
# How-To Steps:
01 - Rinse kale thoroughly and remove excess moisture using a salad spinner or clean kitchen towel. Strip tough stems and chop the leaves into bite-sized pieces.
02 - Heat olive oil in a large skillet over medium heat. Add sliced garlic and cook for 1 minute until fragrant without browning.
03 - Add kale in batches, stirring to wilt leaves before adding more. Sauté 5 to 6 minutes, stirring occasionally, until kale becomes tender and vibrant green.
04 - Sprinkle salt and black pepper over kale. Drizzle with lemon juice and toss to combine evenly.
05 - If desired, sprinkle crushed red pepper flakes. Serve warm as a side or plant-based accompaniment.
# Expert Advice:
01 -
- It takes 20 minutes total and tastes like you spent way more effort than you actually did.
- This is the kale dish that converts skeptics—tender and savory, not tough or bitter.
- It's naturally vegan and gluten-free without any of that restrictive feeling.
02 -
- Don't brown your garlic—it turns bitter and ruins the whole thing, so medium heat and constant attention are non-negotiable.
- The kale will shrink dramatically, so what looks like too much is actually the right amount for four servings.
03 -
- Use a salad spinner to dry your kale after washing—the less water clinging to it, the better your sauté and the crispier your edges.
- If your pan feels crowded, use a bigger skillet because fighting with too much kale in too small a space leads to uneven cooking and frustration.