10-minute sautéed kale is the quickest, easiest side for any dish! All you need is kale, oil, garlic and salt and a few minutes for this one. Serve alongside your favorite meats, roasted vegetables or even use as a base for a salad or grain bowl!
- 2 tablespoons oil (olive oil or anything neutral)
- 1 lb kale, tough stems removed and leaves roughly chopped (about 6 cups)
- 1/4 teaspoon salt
- 1-2 garlic cloves, grated or minced
- 1/4 teaspoon red pepper flakes (optional)
- Heat 2 tablespoons oil in a large skillet over medium-high heat.
- When oil is hot, add 1/2lb kale to pan. Cover for 1-2 minutes to let greens start to wilt.
- Remove lid and use tongs to toss kale around, making sure it all gets coated with some oil.
- Let cook, tossing 1-2 more times, for another 3 minutes. The kale should be softened and bright green, but not totally wilted.
- Add 1/4 teaspoon salt and 1-2 grated or minced garlic cloves and 1/4 teaspoon red pepper flakes (if using) and toss to combine. Let cook for another minute, or until kale is completely cooked through and you start to see some crispy leaves.
- Serve warm or at room temperature.
- This recipe is super forgiving and scalable depending on how much kale you have/need. You can tweak the oil, salt, etc. as needed while cooking
- I add the garlic toward the end to make this dish extra garlicky, and to ensure the garlic doesn't burn. If you want to mellow that flavor out a bit, feel free to add the garlic when you uncover the kale after cooking the first few minutes
- This kale goes with just about anything - specific ideas below if you're looking!