Garlic Kale
This simple garlic kale is tender, bright, and ready in about 20 minutes. It is a useful side dish for weeknights, grain bowls, eggs, pasta, or roasted chicken.
Total
18 min
Servings
4 servings
Level
Easy
Garlic kale is one of those side dishes that works with almost anything. A hot pan, a little olive oil, and plenty of sliced garlic turn sturdy greens into something soft, savory, and easy to eat.
The trick is to cook the kale in two stages. First, the garlic gently flavors the oil. Then a small splash of water helps the kale steam and soften without needing a long cooking time.
Use curly kale, lacinato kale, or another sturdy kale you like. Finish with lemon juice to make the greens taste fresh rather than heavy.
01What you'll need
Ingredients
9 items · 4 servings
- 1 large bunch kale, about 10 to 12 ounces
- 2 tablespoons olive oil
- 4 garlic cloves, thinly sliced
- 1/4 teaspoon fine salt, plus more to taste
- 1/4 cup water or low-sodium vegetable broth
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon black pepper
- Pinch of red pepper flakes, optional
- Lemon wedges, for serving, optional
02How to make it
Step-by-step
1. Strip the kale
Hold each kale stem with one hand and pull the leafy part away with the other. Discard the tough stems, or save them for stock. Tear or chop the leaves into bite-size pieces.
2. Wash and dry the leaves
Rinse the kale well in a bowl of cool water, swishing to loosen any grit. Lift the leaves out, then dry them in a salad spinner or pat them with a clean towel. A little water on the leaves is fine, but they should not be dripping.
3. Warm the oil
Set a large skillet or sauté pan over medium heat. Add the olive oil and let it warm for about 30 seconds. It should shimmer slightly, but it should not smoke.
4. Soften the garlic
Add the sliced garlic and cook for 30 to 60 seconds, stirring often. Stop when the garlic smells fragrant and just starts to turn pale gold. Do not let it brown deeply, or it can taste bitter.
5. Add the kale
Pile the kale into the pan. It may look like too much at first, but it will shrink as it cooks. Sprinkle with 1/4 teaspoon salt and toss with tongs to coat the leaves in the garlic oil.
6. Steam until tender
Pour in the water or broth. Cover the pan and cook for 3 to 4 minutes, until the kale turns bright green and begins to soften. If your pan does not have a lid, use a baking sheet or another large pan as a cover.
7. Finish uncovered
Remove the lid and cook for 2 to 3 minutes more, tossing often, until most of the liquid has evaporated and the kale is tender. If you like softer kale, cook it 1 to 2 minutes longer.
8. Season and serve
Turn off the heat. Stir in the lemon juice, black pepper, and red pepper flakes if using. Taste and add a little more salt or lemon juice if needed. Serve warm with extra lemon wedges.
03From our kitchen
Cook's tips
- Make-ahead: You can wash, dry, and chop the kale up to 2 days ahead. Store it in an airtight container or bag with a paper towel to absorb extra moisture.
- Storage: Refrigerate cooked garlic kale in a covered container for up to 4 days. Reheat it in a skillet over medium-low heat or microwave it in short bursts until warm.
- Freezing: Cooked kale can be frozen, but the texture will be softer after thawing. Freeze in small portions for up to 2 months and use in soups, pasta, or rice bowls.
- Swaps: Use Swiss chard, collard greens, or spinach. Chard and collards may need a few extra minutes. Spinach cooks much faster, so skip the covered steaming step and cook just until wilted.
- Flavor additions: Stir in toasted pine nuts, grated Parmesan, white beans, a pat of butter, or a drizzle of balsamic vinegar at the end.
- Troubleshooting bitter kale: A squeeze of lemon helps balance bitterness. So does a small pinch of sugar or a splash of broth. Avoid burning the garlic, which can make the whole dish taste sharp.
Cook's note
If your kale bunch is very large, cook it in two batches. Crowding the pan too much can make the bottom leaves overcook before the top leaves soften.
04Frequently asked
Questions & answers
Do I have to remove the kale stems?
For this quick sauté, yes, it is a good idea. Kale stems are tough and take longer to cook than the leaves. If you want to use them, chop them finely and cook them for 3 to 4 minutes before adding the leaves.
Can I use bagged chopped kale?
Yes. Check the bag for large stem pieces and remove any that look thick or woody. Bagged kale is often drier than fresh bunches, so do not skip the splash of water or broth.
How do I keep the garlic from burning?
Use medium heat, stir often, and add the kale as soon as the garlic smells fragrant and turns lightly golden. If the garlic browns too quickly, pull the pan off the heat for a moment before adding the greens.
Can I make garlic kale without oil?
You can, though the flavor will be less rich. Cook the garlic in 2 tablespoons of broth or water for about 30 seconds, then add the kale and continue with the recipe. Add more liquid by the tablespoon if the pan gets dry.
What should I serve with garlic kale?
Serve it with roasted chicken, fish, beans, pasta, rice, eggs, or baked potatoes. It also works well in a grain bowl with quinoa, chickpeas, and a lemony dressing.
05Keep cooking
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