Simple Sautéed Kale
Sautéed kale is the tastiest way to enjoy this powerhouse green! Cooked in olive oil with fragrant garlic until perfectly tender, it’s so good, you’ll crave it daily.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 8 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Ingredients
Scale
- 1 pound or 2 bunches Tuscan kale*
- 2 garlic cloves
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt
- Fresh ground pepper
- Optional: Lemon wedges, shredded Parmesan cheese
Instructions
- Wash and dry the kale leaves, then destem and roughly chop the kale.
- Smash and peel the garlic cloves.
- Add the olive oil to a large skillet and heat over medium-high heat.
- Add the smashed garlic and kale and cook for 3 minutes, stirring frequently, until wilted and bright green.
- Remove from the heat and add the kosher salt and several grinds of fresh ground pepper.
- Discard the garlic cloves and serve immediately. If desired, you can add lemon juice or Parmesan, but neither is necessary with the sweet flavor of Tuscan kale!
Notes
You have choices when it comes to shopping for kale! If you’re using a more bitter kale, like curly kale, you may want to keep that optional step of adding citrus or apple cider vinegar and Parmesan after taking your kale out of the sauté pan.
Red kale has a similar flavor profile, but it has reddish leaves and stems. Treat it as you would curly kale.
Baby kale is tasty with other greens in a salad. It’s gentle enough to include in a spinach artichoke dip, too.
Find it online: https://www.acouplecooks.com/easy-sauteed-kale/
