Gluten-Free Sauteed Kale with Garlic

Ingredients

• 4 cups kale, tough stems removed and roughly chopped
• 2 tbsp extra virgin olive oil
• 3 cloves garlic, thinly sliced
• 1 tbsp lemon juice
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. 1 Prepare the kale by washing it thoroughly and removing any tough stems. Roughly chop the kale leaves into bite-sized pieces, ensuring they are dry before cooking. This will help them sauté rather than steam.
2. 2 Heat the extra virgin olive oil in a large skillet or pan over medium heat. Add the thinly sliced garlic and sauté for about 1-2 minutes, until it becomes fragrant and just begins to turn golden. Be careful not to burn the garlic, as it will become bitter.
3. 3 Add the chopped kale to the skillet, along with the salt and black pepper. Stir well to coat the kale with the garlic-infused oil. Cook for about 5-7 minutes, stirring occasionally, until the kale begins to wilt and turn a vibrant green color.
4. 4 Continue to sauté the kale for another 5-8 minutes, or until it reaches your desired tenderness. The leaves should be tender but still have a slight bite. Stir in the fresh lemon juice during the last minute of cooking to brighten the flavors.
5. 5 Taste the sautéed kale and adjust seasoning with additional salt and pepper if needed. Serve immediately as a side dish.

Nutrition (per serving)

Tips & Notes

• Dry the washed kale in a salad spinner or roll it in a towel. Wet leaves spatter when they hit the hot oil and steam instead of sautéing.
• Add the kale in two or three handfuls, letting each one wilt before you add the next. The skillet stays hot and the leaves cook evenly instead of overflowing the pan.
• Lacinato (Tuscan) kale is more tender than curly kale and cooks a few minutes faster, so start checking it at the short end of the times in steps 3 and 4.

Common questions