Easy Skillet Kale with Lemon & Garlic

Yield: 4 to 6 servings Total time: 20 minutes September 16, 2019

I’m late to the kale party, but have been looking for healthy vegetable recipes to serve as side dishes. This is a super easy (you tear the leaves with your hands, rather than chop them, and you don’t even have to dry the leaves after you rinse them) and quick side for a weeknight dinner.

Recipe from The Kitchn.


  • 2 large bunches kale, any variety (about 1 1/2 lb. total)
  • 2 Tbs. olive oil
  • 3 cloves garlic, thinly sliced
  • Pinch red pepper flakes (optional)
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • Juice of 1/2 small lemon


Use your hands to pull the kale leaves from their stems. Coarsely chop the leaves. Rinse them, but do not dry.

Heat the oil in large, wide, high-sided sauté pan over medium heat until shimmering. Add the garlic and red pepper flakes, if using, and cook, stirring, until fragrant, about 1 minute (do not let the garlic brown).

Add the kale a few handfuls at a time, stirring after each addition so that it starts to wilt, until all of the kale is added. Stir in the salt and pepper. Cover and cook, stirring occasionally, until the kale is just tender, about 5 minutes. Remove from the heat, stir in the lemon juice, and serve.

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