Chestnut 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 weeknight rotation. Thinly sliced garlic and red pepper flakes bloom in olive oil until fragrant and golden, building a savory base that coats every leaf. The kale gets added in handfuls, steamed just enough to turn tender, then finished over higher heat so the edges pick up a subtle crispness that makes the texture genuinely exciting. A squeeze of fresh lemon juice at the end cuts through the richness and lifts the whole dish. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-reading stress or cross-contact concerns to worry about. It's an effortless, clean-eating side that pairs beautifully with just about anything on the dinner table.
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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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