Savory Kale Side Dish (Printable)
Tender kale sautéed with garlic, olive oil, and a splash of lemon for a vibrant side dish.
# What You’ll Need:
→ Vegetables
01 - 1 large bunch kale (about 8.8 oz), stems removed, leaves roughly chopped
02 - 2 cloves garlic, thinly sliced
→ Oils & Seasonings
03 - 2 tbsp extra-virgin olive oil
04 - 1/2 tsp sea salt, or to taste
05 - 1/4 tsp freshly ground black pepper
→ Finishing Touches
06 - 1 tbsp freshly squeezed lemon juice
07 - 1/4 tsp crushed red pepper flakes (optional)
# How-To Steps:
01 - Wash the kale thoroughly and dry using a salad spinner or kitchen towel. Remove 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 sauté for 1 minute until fragrant without browning.
03 - Add kale to the skillet in batches, stirring to wilt before adding more. Continue sautéing for 5 to 6 minutes, stirring occasionally, until kale is tender and vibrant green.
04 - Season with sea salt and freshly ground black pepper. Drizzle with lemon juice and toss to combine evenly.
05 - If desired, sprinkle crushed red pepper flakes over the kale. Serve warm.
# Expert Advice:
01 -
- It turns kale from "something you should eat" into something you actually crave, crispy and tender at the same time.
- Ten minutes from heat to table means weeknight dinners suddenly feel less like obligations and more like small victories.
02 -
- The kale will seem like a mountain when it first hits the pan—this is normal and expected, so don't panic or stop adding it.
- If your garlic browns, start over with fresh oil and garlic; burnt garlic is bitter and will haunt every bite.
03 -
- Dry kale is essential—wet kale steams instead of sautés, and you'll lose that wonderful tender-crispy moment.
- If you want to add depth without complicating things, swirl in a tiny splash of good vegetable broth while the kale finishes cooking, but never enough to make it soupy.