This easy sautéed kale with garlic and olive oil gets a slight kick of flavor from red chile flakes. It's a fantastic side dish or can be turned into a meal when tossed with cooked pasta or grains, or served atop toasted bread. This also makes for a tasty vegetarian pizza topping. Slideshow:  Recipes for Greens 

Sautéed Kale With Garlic and Olive Oil

olive oil

garlic,

red chili flakes

kale,

Kosher salt

black pepper

In a large skillet or Dutch oven, heat the oil over moderate heat. Add the garlic and chili flakes and sauté for 2 minutes, until the garlic just begins to brown.


Add the kale in batches and toss to coat with oil. When all of the kale is added to the pan, cover and steam for 5 minutes.


Remove the lid, season with salt and pepper, and continue cooking for 3 minutes, or until the moisture has mostly evaporated. Serve immediately.


Two thumbs up! My first time cooking kale so I followed the recipe as written. The texture, taste and appearance were perfect. This will be my new go-to side dish!

Your kale may always be tough and chewy because you have to knead kale like you would knead dough once you peel it from the stalk before you cook it.

I think you mean "cover and steam," not "cover and saute."

really enjoyed this recipe! it's super simple and i don't know why i haven't been adding chili flakes to my kale before! i added my kale straight from the bag (prepackaged) so there wasn't much water content to help steam it. instead, i added about 2 tbps of chicken broth, which doubled for extra flavor.

This is yummy, but I also sauté a nice fat sliced shallot and some sun-dried tomato with the garlic. And, being currently Keto, I add a nice splash of heavy cream while it’s cooking. Delish.

Thanks so much for sharing this recipe. I love kale and typically only eat raw or as kale chips.

Instructional recipe videos from Food & Wine.

sautéed kale with garlic and olive oil

Total: 20 minutes

Servings: 6

Author : Emily Farris

Ingredients

Instructions

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