Go Back
–+ servings
Did you try this recipe?Click here and let us know how it was! Tag @apurepalate and #apurepalate! on Instagram
Overhead view of a finished bowl of sautéed kale on a table with blue linen

Easy Garlic Sautéed Kale Recipe

This easy garlic-sautéed kale recipe is a fabulous way to enjoy this hearty, leafy green! This amazing vegetable side dish can be prepared in under fifteen minutes using just six ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Side Dishes, Vegetable Sides
Cuisine American, Italian
Servings 4 people
Calories 237 kcal

Equipment

Ingredients
  

  • 2 bunches  kale, and kind will work (Lacinato, Curly, Red, etc.)
  • 1/4 cup olive oil
  • 5 cloves garlic, thinly sliced
  • 1/2 cup chicken or vegetable stock
  • 2 tbs unsalted butter
  • 1/2 lemon, juiced and zested
  • 1/4 tsp salt
  • Freshly cracked black pepper to taste

Instructions
 

  • Place your kale on the counter, pick up a leaf, and locate the rib. Fold the leaf in half and rib the kale against the rib, so you remove the entire rib. Repeat this process until all your kale has been de-ribbed. Discard stems.
  • Submerge your kale in a large bowl of water and agitate (this is the best way to wash kale because all the debris and dirt sink to the bottom).
  • Take your kale out of the water and run it through a salad spinner to release excess water. Repeat until all your kale is spun.
  • Place your washed kale onto your cutting board. Gather a small bundle and cut the kale into 1-inch ribbons with a sharp knife. Repeat until all the kale has been cut.
  • Place a large saute pan over moderate heat and add the olive oil and garlic into the cold pan (because garlic is so fragile, you can bring it up to temperature in the liquid, which will infuse into the olive oil).
  • When your oil starts to shimmer and glisten and the garlic is slightly browned,  about 2 minutes, add the kale and use tongs to mix into the garlic oil (you don’t want the garlic to burn).
  • Add the stock and cook until the liquid has reduced by half, about 3 minutes, mixing once with the tongs.
  • Turn off the heat, add the butter, and flip it into the kale mixture until it melts. Add the lemon juice, salt, and season to taste with pepper.
  • Garnish with lemon zest.

Nutrition

Calories: 237kcalCarbohydrates: 10gProtein: 5gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 16mgSodium: 262mgPotassium: 537mgFiber: 6gSugar: 2gVitamin A: 13666IUVitamin C: 134mgCalcium: 356mgIron: 2mg