Perfect Sautéed Kale
- PREP 10min
- COOK 10min
- TOTAL 20min
As the kale cooks in the pan, it wilts, turns bright green, and becomes tender. This may sound like a boring side dish, but it is one of our favorite side dishes.
You Will Need
1 large bunch kale (7 to 8 cups chopped leaves)
3 tablespoons olive oil
3 cloves garlic, peeled and sliced
Pinch red pepper flakes
½ cup (118ml) chicken broth, veggie broth, white wine, or water, plus more as needed
¼ teaspoon fine sea salt or more to taste
2 to 3 lemon wedges, for serving
Directions
1Rinse the kale, and then pull the leaves from the stems. Discard the stems or save them to add to homemade stock another day.
2Coarsely chop kale leaves into randomly shaped pieces, about 2 inches large.
3Heat the olive oil in a wide skillet over medium heat. When the oil shimmers, add the garlic and red pepper flakes. Cook, stirring often, until the garlic is soft, but do not let it brown.
4Add the chopped leaves, stock, and ¼ teaspoon of salt. Cook, tossing the kale around the pan occasionally, until it turns bright green, soft, and wilted, about 7 to 8 minutes. If the liquid evaporates before the kale is tender, add a little bit more to the pan.
5Taste and adjust with additional salt, then finish by squeezing over the juice from the lemon wedges.
Adam and Joanne's Tips
- The nutrition facts provided below are estimates.