Cashew Free Sautéed Kale with Garlic and Lemon
Garlicky, bright, and just a little spicy, this sautéed kale is the kind of simple side dish that earns a permanent spot in your weekly rotation. Thinly sliced garlic goes into shimmering olive oil with a pinch of red pepper flakes, building a fragrant, golden base before the kale even hits the pan. The leaves get added in big handfuls, wilted down with a splash of water, and then finished over higher heat so the edges pick up a subtle crispness that makes every bite interesting. A squeeze of fresh lemon juice at the end cuts through the richness of the olive oil and ties everything together beautifully. Every single ingredient here is straightforward and whole, so there's no need to scan labels or worry about hidden nut-based oils or cross-contact from processed products. It works as a quick weeknight side alongside grilled proteins or grains, and it's just as good piled onto toast or stirred into pasta. Simple, vibrant, and genuinely satisfying.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 bunch (about 10 oz) curly or lacinato kale, stems removed, leaves torn into 2-inch pieces
- ¼ tsp red pepper flakes
- ¼ cup water
- ½ tsp salt
- ¼ tsp black pepper
- 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 garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 1–2 minutes. Watch closely, as the garlic can brown quickly.
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