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Wilted kale ribbons garlicky lemon bright.

Garlicky Sautéed Kale Recipe

Wilted kale ribbons garlicky lemon bright. Quick American side, skillet 10 minutes.
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Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large bunch kale 12 oz
  • 2 tbsp olive oil
  • 3 garlic cloves sliced
  • ¼ tsp red pepper flakes
  • ½ tsp kosher salt
  • 1 tbsp lemon juice

Equipment

  • Chef’s knife
  • Cutting board
  • All-Clad 12-inch skillet
  • Tongs
  • Measuring spoons

Method
 

  1. 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.​
  2. 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.​
  3. Dump chopped kale skillet pile. Sprinkle ½ tsp salt. Tongs toss constant 4 minutes wilt bright green tender volume halves. Stems chew soft.​
  4. 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.