Cinnamon 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. Golden-edged garlic and a pinch of red pepper flakes build a savory base in the pan, while a final squeeze of fresh lemon juice lifts the whole thing with just the right amount of zing. The kale gets steamed under a lid until perfectly tender, then the heat cranks up to evaporate any liquid and coax those satisfying crispy edges out of the leaves. For anyone navigating a sensitivity to warming spices, this recipe is a genuinely satisfying find — bold flavor comes entirely from garlic, chili flakes, and citrus, with no hidden spice blends or seasoning shortcuts to second-guess. It's a clean, honest ingredient list that lets the produce do the talking. Serve it straight from the skillet with extra lemon wedges and it's ready to sit alongside almost anything on the 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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