Sautéed Kale wilts tender ribbons in olive oil garlic heat with red pepper zing, lemon squeeze finish. All-Clad skillet blast 4 minutes locks American side flavor without soggy steam. Nutrient greens pair fish chicken steak, ready faster than boil.
Garlicky Sautéed Kale Recipe
Wilted kale ribbons garlicky lemon bright. Quick American side, skillet 10 minutes.
Ingredients
Equipment
Method
- Rinse 1 bunch kale cold water hands. Pat dry paper towels. Cutting board chef’s knife strip ribs discard tough. Stack leaves chop 1-inch ribbons loose. Ready 4 cups packed.
- All-Clad 12-inch skillet medium-high heat 2 tbsp olive oil shimmer. Add 3 sliced garlic ¼ tsp red pepper flakes tongs stir 30 seconds golden fragrant no brown.
- Dump chopped kale skillet pile. Sprinkle ½ tsp salt. Tongs toss constant 4 minutes wilt bright green tender volume halves. Stems chew soft.
- Kill heat. Squeeze 1 tbsp lemon juice direct skillet. Toss tongs 20 seconds bright shine. Plate hot scoop.
Notes
- Dry kale post-wash no steam wilt; wet leaves boil mush city. Ribs tough bitter strip full or chop fine chew.
- Garlic thin slices perfume oil fast; mince burns bitter. All-Clad 12-inch heats even wilts batch no batching. Red flakes bloom oil mild heat builds.
- High heat constant toss shrinks volume fast tender crisp edge; low simmers soggy. Test bite: wilted chew no raw tough. Lemon off-heat preserves vitamin C wakes flavors.
- Prep stems ahead chop fridge 2 days; saute fresh peaks green vibrancy. Double garlic garlic lovers no shy.
