I recently crafted my own version of Sauteed Kale With Garlic, a dish featuring fresh kale, minced garlic, olive oil, and a hint of red pepper and lemon juice. The harmonious blend of vibrant, healthy ingredients captivated my palate and left me really eager to share this twist with you.

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I first discovered this recipe one afternoon when I was looking for a simple way to elevate my kale game. I’ve always loved kale but never thought the idea of sautéing it could be so transforming until I tried this version.

I gather one large bunch of kale, wash, and tear it into bite sized pieces. Then, I heat up two tablespoons of extra virgin olive oil in a pan and toss in three minced garlic cloves which give that strong flavor punch I love so much.

I add a pinch of red pepper flakes for a bit of heat along with salt and freshly ground black pepper to taste. Sometimes I finish the dish with a splash of lemon juice to brighten things up.

This dish mixes comfort with a bit of an Asian twist and reminds me of when I experimented with different kale recipes, making it truly one of the most awesome kale greens creations I’ve ever tried!

Why I Like this Recipe

1. I really love how fast and easy it is to make this recipe, and even if I’m in a rush it always comes out great.
2. The flavor just blows my mind; the garlic and red pepper flakes give it a cool kick, and that little splash of lemon juice or vinegar makes it pop.
3. The texture is amazing to me – the kale gets tender but still has a bit of crunch that I really enjoy.
4. I feel super good knowing I’m eating something healthy and delicious that doesn’t take forever to cook.

Ingredients

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Kale: High in fiber and vitamins that boost energy and overall health.
Extra Virgin Olive Oil: Supplies healthy fats, helps absorb flavors, and is heart-friendly.
Garlic: Rich in antioxidants, it enhances taste and might support your immune system.
Red Pepper Flakes: Adds a subtle kick to the dish and can slightly raise metabolism.
Lemon Juice/Apple Cider Vinegar: Brings tangy and bright notes that lift the flavors.
Salt & Pepper: Simple seasonings that intensify the taste of every ingredient.
General: This dish mixes nutrition with bold flavor for a real satisfying meal.
Garlic & Spices: They do wonders by boostin flavor and givin a subtle aroma.

Ingredient Quantities

1 large bunch of kale (about 1 lb), washed and torn into bite size pieces

2 tablespoons extra virgin olive oil

3 cloves garlic, minced

1/4 teaspoon red pepper flakes (optional for a little heat)

Salt to taste

Freshly ground black pepper to taste

1 tablespoon lemon juice or apple cider vinegar (optional)

How to Make this

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1. Rinse the kale well and tear the leaves into bite-size pieces, making sure to get rid of any thick stems.

2. Heat the olive oil in a large skillet over medium heat until it shimmers a bit.

3. Add the minced garlic (and red pepper flakes if you want a kick) to the pan; cook it for about 30 seconds until it smells really nice but be careful it doesn’t burn.

4. Toss in the kale and stir it around so it gets coated in the garlicky oil, letting it cook for about 4 to 5 minutes until it begins to wilt.

5. Season the kale with salt and freshly ground black pepper while it cooks so all the flavors get incorporated.

6. If you’re using lemon juice or apple cider vinegar, drizzle it over the kale now and give it one last stir to mix.

7. Continue to sauté for another minute or so until the kale is tender but still has a bit of crunch, then remove from the heat.

8. Taste and adjust your seasoning if needed, then serve it up hot and enjoy your awesome sautéed kale!

Equipment Needed

1. A colander to rinse and drain the kale.
2. A large bowl for tossing the kale if needed.
3. A sharp knife for mincing the garlic.
4. A cutting board to work on the garlic and prep the kale (if you prefer cutting instead of just tearing by hand).
5. Measuring spoons to get the right amount of olive oil, salt, pepper, and lemon juice or vinegar.
6. A large skillet for sautéing the kale.
7. A spatula for stirring the kale while it cooks.

FAQ

Question: Can I use another type of greens if I don't have kale?

Answer: Sure, you can swap kale with spinach or collard greens, but just know the cooking time might vary a bit.

Question: How do I keep the kale from becoming too bitter?

Answer: Make sure you remove as much of the tough stems as possible and don't overcook it. A quick sauté works the best.

Question: What if I don't have red pepper flakes?

Answer: No worries at all its totally optional, you can just leave them out or add a pinch of cayenne pepper if you really like a little heat.

Question: Can I add some extra flavor to the dish?

Answer: Absolutely you can toss in a squeeze of lemon juice at the end or even a bit of apple cider vinegar for that zesty kick.

Question: How do I know when the kale is done sautéing?

Answer: When the leaves are wilted and a bit crispy around the edges its a good sign its done. Don't cook too long or it might get mushy.

The Most Awesome Sauteed Kale Recipe Substitutions and Variations

If you’re short on extra virgin olive oil, you can use avocado oil or canola oil instead
Don’t have fresh garlic? About 1 teaspoon of garlic powder works pretty well as a substitute
No red pepper flakes available? A small pinch of cayenne pepper or a bit of minced fresh chili can add that extra kick
If you’re out of lemon juice or apple cider vinegar, try using lime juice or even a splash of mild white vinegar
Instead of freshly ground black pepper, you can use pre-ground black pepper from the bottle if needed

Pro Tips

1. Try massagin the kale a little bit with some olive oil and a pinch of salt before you even hit the pan. It helps break down the leaves so they cook more evenly and get extra tender.

2. When you add garlic, keep a close watch so it don’t burn. Burnt garlic will give a bitter taste and ruin the flavor of your dish.

3. If you like a little extra kick, start with a smaller amount of red pepper flakes because you can always add more later if needed. It’s easy to overdo it otherwise.

4. For a bright burst of flavor, consider adding the lemon juice or vinegar at the end of cooking rather than at the beginning. That way the acidity stays fresh and lively.

The Most Awesome Sauteed Kale Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

120

kcal

Equipment: 1. A colander to rinse and drain the kale.
2. A large bowl for tossing the kale if needed.
3. A sharp knife for mincing the garlic.
4. A cutting board to work on the garlic and prep the kale (if you prefer cutting instead of just tearing by hand).
5. Measuring spoons to get the right amount of olive oil, salt, pepper, and lemon juice or vinegar.
6. A large skillet for sautéing the kale.
7. A spatula for stirring the kale while it cooks.

Ingredients

1 large bunch of kale (about 1 lb), washed and torn into bite size pieces
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional for a little heat)
Salt to taste
Freshly ground black pepper to taste
1 tablespoon lemon juice or apple cider vinegar (optional)

Directions

Rinse the kale well and tear the leaves into bite-size pieces, making sure to get rid of any thick stems.
Heat the olive oil in a large skillet over medium heat until it shimmers a bit.
Add the minced garlic (and red pepper flakes if you want a kick) to the pan; cook it for about 30 seconds until it smells really nice but be careful it doesn't burn.
Toss in the kale and stir it around so it gets coated in the garlicky oil, letting it cook for about 4 to 5 minutes until it begins to wilt.
Season the kale with salt and freshly ground black pepper while it cooks so all the flavors get incorporated.
If you're using lemon juice or apple cider vinegar, drizzle it over the kale now and give it one last stir to mix.
Continue to sauté for another minute or so until the kale is tender but still has a bit of crunch, then remove from the heat.
Taste and adjust your seasoning if needed, then serve it up hot and enjoy your awesome sautéed kale!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.