The Easiest Sautéed Kale with Garlic and Lemon

This super simple kale with garlic and lemon calls for just a handful of ingredients and a few minutes on the stove.

Much like cilantro, eggplant, and tofu, kale can be a polarizing ingredient. Just the word alone is known to cause convulsions for the green-averse among us. Kale… As in, “Oh, God, please don’t make me eat the kale.”

This stems from the fact that when kale first sprouted onto the scene (pun intended), many of us assumed if was just another leaf we can sub in place of romaine or arugula. And boy, were we wrong.

The thing about this beautiful, nutrient-dense (it’s packed with potassium, calcium, iron, and antioxidants), delicious yet misunderstood vegetable, is that its leaves are thick and rough-textured, making kale in its unadulterated state practically inedible.

One way to help kale achieve its full yumminess potential is to massage it (as in step 4 of this recipe). Massaging kale with a bit of salt or a drizzle of vinaigrette softens the leaves, brings out their juiciness, reduces their bitterness, and makes kale easier to chew and digest. Massaged kale is great on its own, or as a base for summer salads.

In the winter on the other hand, my go-to is this sautéed kale with garlic and lemon. The recipe starts by flavoring the cooking oil with garlic and spicy pepper flakes, so the kale gets infused with a garlicky flavor throughout. Once the kale goes in the pan, it literally takes just 2 minutes to cook through. Then I finish the greens with fresh lemon juice.

This sautéed kale with garlic is perfect for any meal – be it with your morning eggs, in a grain bowl for lunch, or as a side dish for dinner. It’s especially good alongside rich, indulgent food (like Thanksgiving, for instance) to bring brightness and contrast into the meal. The recipe also works with other green veg, like spinach or collards.

One way to set yourself up for kale success is to prep the greens in advance. When you bring kale home from the store, wash and dry it, and remove the stems (reserve these for veg stock or juicing, if desired). Then chop/tear the leaves into bite-size bits. To store, line your tupperware container with paper towels, add the kale, and refrigerate for up to a week (the paper towels absorb excess moisture, which keeps kale fresher longer).

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