Ingredients
Scale
- 1-2 teaspoons oil (olive, grapeseed, avocado, etc.)
- 3 cups kale leaves, roughly chopped (the pre-bagged stuff is totally fine for this)
- 1 garlic clove, minced
- 1/8 teaspoon salt
- red pepper flakes (optional)
Instructions
- Heat oil in a large skillet (I like to use my cast iron for this, but a nonstick pan works as well) over medium-high heat.
- When oil is hot add kale and use tongs to toss around and help start the wilting process. Cook for 3-4 minutes until kale is almost to your liking, tossing occasionally. If the kale is not wilting, put a cover on it and let it steam for about a minute.
- Add garlic, salt and red pepper flakes (if using) and cook for 30 seconds.
- Serve hot!
Notes
As mentioned, this really is a non-recipe recipe. The main thing to remember is to keep the heat pretty high to help the kale cook quickly, while still getting a little crispy.
If you don't care for garlic, you can definitely leave it out and just have delicious sauteed kale. If you like a little garlic, just use half a clove or a pinch of garlic powder.
Make sure to add the salt at the end after most of the kale has wilted so you don't risk over salting the whole dish.
This is easily multiplied, just scale up the oil, garlic and salt as needed.
- Cook Time: 5 minutes