It was practically groundbreaking. The news I heard last summer while rifling through the fridge, looking for the bunch of kale I’d bought for dinner. “Has anyone seen the kale?” I asked the kids, with zero expectation that they’d know of its whereabouts. Instead they said, “Yeah, we had it for snack today.” My eyebrows went up. They’d sautéed and eaten six cups of kale for themselves and a cousin visiting from out of town. “How’d you make it?” I had to ask. “We sautéed kale with lemon and garlic, the way Dale does it,” they said.
Easy Sautéed Kale with Lemon and Garlic
Dale, as in Uncle Dale, who is famous for the quick and easy kale he makes whenever he cooks for the kids. It’s a method, apparently, so good, my children opted for leafy greens in lieu of the popcorn in the cupboard and the yogurt pops in the freezer.
Groundbreaking indeed. So much so, that I figured I ought not keep Dale’s Kale to myself (isn’t it a happy thing, by the way, that Dale, conveniently rhymes, with Kale?).
Here’s the “how to” for these savory sautéed greens. In truth, it’s MY interpretation of the KIDS interpretation of Dale’s Kale.
- Wash and dry the kale really well. I like my kale a little crispy, so drying it is key.
- Use a big, sturdy pan, such as a cast iron skillet.
- Heat the pan until very hot, which cooks the kale quickly, resulting in greens that are at once tender and spotted with appealingly crispy brown patches.
- Add a squeeze of lemon and pinch of red pepper flakes at the end. You can also finish it with a drizzle of lemon or herb-infused oil.
Maybe you’ll like sautéed kale for supper. Or who knows? Maybe for a snack. (watch your back, Goldfish).
If you like Sautéed Kale with Lemon and Garlic, check out:
Kale and Crispy Chick Pea Caesar Salad
Brothy Tortellini with Sausage and Kale
Cheesy Baked Pumpkin Pasta with Kale and Bacon
Baked Kale Chips from Shutterbean
Sautéed Kale with Lemon and Garlic
A quick method for cooking kale in a hot skillet with olive oil and garlic until tender with crispy patches. Finish with a pinch of chili flakes and big squeeze of lemon.
Ingredients
- 1 bunch kale (any variety)
- 2 large cloves garlic, thinly sliced
- 1 tablespoon extra-virgin olive oil
- Salt
- 1/2 lemon
- 1 pinch Crushed red pepper flakes (optional)
- Optional add-ins: 1 pinch crushed red pepper flakes, a light shower of shaved Parmesan, a few tablespoons toasted pinenuts, a few tablespoons dried currants
Instructions
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Strip the leaves of kale from the stems. Save the stems for making veggie stock or discard/compost.
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Tear the leaves into a few piece, wash and dry well. Wet kale won't get crispy and will spatter when it hits the pan.
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Set a large, heavy (ideally cast iron) pan over high heat. When it's good and hot, add the olive oil and garlic to the pan. Let it sizzle for about 30 seconds, doing your best not to let the garlic burn.
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Add as much of the kale as will comfortably fit in the pan (kale hates to be uncomfortable). Add a generous pinch of salt. Use a pair of tongs to turn the kale in the pan to wilt sightly. After about 30 seconds to a minute, when the kale reduces, add more raw kale and continue until all of the kale is in the pan.
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Cook until the kale is tender, with brown patches here and there. Taste and add more salt, if needed. Add a squeeze of lemon and a pinch of crushed red pepper flakes, if desired.
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Transfer to serving dish.
