Garlic Sautéed Kale
Wash and strip the leaves from the tough ribs, then sauté them in a hot skillet with sliced garlic and a touch of fat until the edges soften and turn a deep, vibrant green.
Remove the spine first.
Kale stems are woody and fibrous; stripping the leaf away ensures the final texture is consistent.
- large wide skillet or pan
- sharp chef's knife
- tongs
What goes in.
- 1 large bunchcurly or lacinato kale
- 3 clovesgarlic, thinly sliced
- 2 tbspolive oil
- 1/2 tspkosher salt
- 1 pinchred pepper flakes
Strip and Tear
Hold the stem at the base with one hand and slide your fingers up to pull the leaf off, then tear into bite-sized pieces.
The method.
Prepare the kale
Wash the leaves thoroughly and dry them well. Strip the leaves from the ribs and tear into manageable pieces.
Heat the oil
Place your skillet over medium heat and add the olive oil. Once the oil shimmers, add the garlic slices.
Aromatize
Cook the garlic for about 30 seconds until it smells fragrant and the edges turn light gold. Do not let it turn dark brown.
Sauté
Add the kale and red pepper flakes. Toss with tongs constantly for 3 to 5 minutes. The kale is done when the leaves have wilted and turned a dark, bright green.
Season
Remove from heat immediately and toss with the salt.
When it doesn't go to plan.
Dry the leaves thoroughly after washing; if they are dripping wet, they will steam rather than sauté.
If the kale looks crowded, add it to the pan in two batches to ensure even cooking.
Add a splash of lemon juice at the very end to cut through the earthiness of the greens.
The ones that keep coming up.
Can I use pre-chopped bag kale?
You can, but ensure you remove any large, thick pieces of stem that often end up in those bags.
Why did my garlic turn bitter?
Garlic burns quickly. If it turns dark brown or black in the oil, it becomes bitter and should be discarded before starting over.
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