Low Sodium Sautéed Garlicky Kale

Total time22 min

Prep time10 min

Cook time12 min

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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5 cloves garlic, thinly sliced
¼ tsp red pepper flakes
1 large bunch (about 10 oz) curly or lacinato kale, stems removed, leaves torn into 2-inch pieces
¼ cup water
¼ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh lemon juice

For serving

lemon wedges, for serving (optional)

Instructions

1
Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering.
2
Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden at the edges and fragrant, about 2–3 minutes. Watch closely, as the garlic can brown quickly.

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